Chicken spaghetti sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 1 | large | Onion, chopped (about 1 cup) |
| 1 | teaspoon | Sugar |
| ¾ | teaspoon | Salt |
| 1 | tablespoon | Chopped fresh or |
| 1 | teaspoon | Dried oregano leaves |
| 2 | teaspoons | Chopped fresh or |
| ¾ | teaspoon | Dried basil leaves |
| 1 | L/2 teaspoons chopped fresh or | |
| ½ | teaspoon | Dried marjoram leaves |
| ¾ | teaspoon | Chopped fresh or |
| ¼ | teaspoon | Dried rosemary leaves, if desired |
| 1 | Clove garlic, crushed | |
| 1 | Bay leaf | |
| 1 | can | (8 ounces) tomato sauce |
| 1 | can | (6 ounces) tomato paste |
| ¼ | cup | Water |
| 1½ | cup | Cut-up cooked chicken |
| 5 | cups | Hot cooked spaghetti |
Directions
Mix l/2 cup water and the onion in 2 quart microwavable casserole.
Cover and microwave on high 3 minutes to 4 minutes 30 seconds or until onion is barely tender. Stir in remaining ingredients except chicken and spaghetti. Cover and microwave 5 minutes. Stir in chicken. Cover tightly and microwave on medium-low (30%) 15 to 18 minutes or until hot. Remove bay leaf. Serve sauce over spaghetti.
Sprinkle with grated Parmesan cheese if desired.
6 servings. Range-top Directions: Omit ½ Cup water and ¼ Cup water. Heat 1 cup water and all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally: Stir in chicken. Cover and simmer 30 minutes longer; stirring occasionally Remove bay leaf Serve as directed above.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 280 Protein 26 Protein, g 17 Vitamin A 24 Carbohydrate, g 45 Vitamin C 26 Fat g 4 Thiamin 20 Cholesterol, mg 30 Riboflavin 14 Sodium, mg 73r.) Niacin 26 Potassium, mg 550 Calcium 4 Iron 20 From the files of Al Rice, North Pole Alaska. Feb 1994