Chicken and spaghetti, ii
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 3 lb. fryer, cut up |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Salt |
| 1 | each | 4 oz. cn. mushrooms |
| Grated Parmesan cheese | ||
| 1 | each | Med. onion, chopped |
| 1 | clove | Med. garlic, crushed |
| 1 | can | Tomato sauce, 15 oz. |
| 4 | ounces | Uncooked spaghetti |
| ¾ | cup | Water |
| ¼ | teaspoon | Tabasco sauce |
| 2 | tablespoons | Oil |
Directions
In Dutch oven, brown chick. in oil. Add onion and garlic, saute.
Stir in water, tom. sauce, mushr., oregano, salt & Tabasco. Cover and bake at 350 F. for 30 min. Stir in spaghetti. Cover and bake 30 mon. longer or until tender, stirring occasionally.
Serve with Parmesan cheese.
MICROWAVE DIRECTIONS: Cook onion and garlic in oil in 3 qt. round casserole 5 min. until tender. Add unbrowned chicken, using only ¾ cup water. Cover, cook 15 min, stir in spaghetti and cook 15 min., or until tender.