Chicken Confetti Spagetthi

Chicken Confetti Spagetthi

INGREDIENTS

6 pound broiler-fryer chicken
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic, minced
mashroom 1 cup
2 cans tomatoes
8 ounce can tomato sauce
6 ounce can tomato paste
2 tablespoons snipped parsley
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
7 or 8 ounces spagetthi, cooked
  Grated cheese

METHOD

Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese.

Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tende

stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with cheese.