Title: Chicken Spaghetti Sauce
Categories: Poultry, Pasta
Yield: 1 Servings

1/2 c Water
1 lg Onion, chopped (about 1
-cup)
1 ts Sugar
3/4 ts Salt
1 tb Chopped fresh or
1 ts Dried oregano leaves
2 ts Chopped fresh or
3/4 ts Dried basil leaves
1 L/2 teaspoons chopped fresh
-or
1/2 ts Dried marjoram leaves
3/4 ts Chopped fresh or
1/4 ts Dried rosemary leaves, if
-desired
1 Clove garlic, crushed
1 Bay leaf
1 cn (8 ounces) tomato sauce
1 cn (6 ounces) tomato paste
1/4 c Water
1 1/2 c Cut-up cooked chicken
5 c Hot cooked spaghetti

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 1/2 Cup water and 1/4 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini