Ingredients
1 broiler/fryer chicken (3 pounds), cut up1 teaspoon salt, divided1/4 teaspoon pepper2 tablespoons canola oil1 medium onion, chopped1 garlic clove, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1-1/2 teaspoons dried basil1 package (7 ounces) spaghetti, cooked and drained
Preparation
Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside.
Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil.
Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.
