Chicken Confetti
Marianne Severson, West Allis

4–5 lbs. broiler-fryer chicken, cut up 1 tsp. salt 1/8 tsp. pepper 1/4 cup salad oil 1/2 cup onion, chopped 1 clove garlic, minced 2 cans (16 oz. each) tomatoes 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste 2 Tbsp. snipped parsley 2 tsp. salt 1 tsp. basil 1/4 tsp. pepper 7–8 oz. spaghetti, cooked and drained Grated Parmesan cheese

Wash chicken pieces and pat dry. Season with 1 tsp. salt and 1/8 tsp. pepper. In a large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook slowly 1 to 1-1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with parmesan cheese. Serves 4–6. Serve with Dilled Zucchini (below), garlic bread, and spumoni ice cream.