Chicken Confetti

 by Diana

4-5 lbs of cut up chicken

1 tsp salt

1/8 tsp pepper

¼ c vegetable oil

½ c chopped onion

1 clove garlic, minced

2 cans tomatoes (32 ozs)

1 can tomato paste (8 oz)

2 tbsp chopped parsley

2 tsps salt

1 tsp basil

¼ tsp pepper

7-8 oz spaghetti, cooked and drained

Grated parmesan cheese

Wash chicken pieces and pat dry. Season with salt and pepper and brown in oil. Remove the chicken and pour off all but 3 tbsp oil. Add onion and garlic and cook until the onion is tender. Stir in the chicken and the remaining ingredients except for the spaghetti and cheese. Cover tightly and cook slowly for 1 to 1 ½ hours, stirring occasionally and adding water if necessary. Skim off any excess fat. Serve over spaghetti, sprinkling with grated cheese.