Follow these steps for perfect results
broiler/fryer chicken
cut up
salt
divided
pepper
canola oil
onion
chopped
garlic
minced
diced tomatoes
undrained
tomato sauce
tomato paste
dried basil
spaghetti
cooked and drained
Sprinkle chicken with 1/2 teaspoon salt and pepper.
In a large skillet over medium heat, brown chicken in canola oil.
Remove chicken from skillet and set aside.
Reserve 1 tablespoon drippings in the skillet.
Add chopped onion to the skillet and cook until tender.
Add minced garlic and cook for 1 minute.
Add diced tomatoes, tomato sauce, tomato paste, dried basil, and remaining salt to the skillet.
Bring the mixture to a boil.
Return the browned chicken to the skillet.
Reduce heat to low, cover the skillet, and simmer for 60-70 minutes, or until the chicken juices run clear.
Serve the chicken and sauce over cooked and drained spaghetti.
Expert advice for the best results
For a spicier dish, add a pinch of red pepper flakes.
Garnish with fresh parsley or basil before serving.
Serve with a side of garlic bread.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve hot, spooning the chicken and sauce generously over the spaghetti. Garnish with fresh basil.
Serve with a side salad.
Serve with garlic bread.
Serve with a sprinkle of parmesan cheese.
Pairs well with the tomato-based sauce.
A lighter option that complements the dish.
Discover the story behind this recipe
A comforting and family-friendly dish.
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