Spaghetti with Chicken Cacciatore
|Broiler-fryer chicken||2 1⁄2 Pound, cut in serving pieces|
|Vegetable oil||3 Tablespoon|
|Tomato sauce||3 1⁄2 Cup (56 tbs)|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Spaghetti||8 Ounce, uncooked|
Brown chicken in oil in large skillet.
Remove chicken and drain off drippings.
Combine tomato sauce, green pepper, onion, garlic, salt, oregano, pepper and basil in skillet; bring to a boil, stirring occasionally.
Add chicken and cook, covered, 30 minutes.
Add mushrooms and cook 15 minutes longer.
Meanwhile, cook spaghetti according to package directions; drain.
Serve chicken and sauce over hot cooked spaghetti.