1 medium onion, chopped

1 teaspoon sugar

½ cup sliced celery

½ teaspoon salt

1 clove garlic, crushed

¼ teaspoon each: pepper, oregano, thyme

2 tablespoons salad oil

8 chicken drumsticks

¼ cup coarsely chopped parsley

2 cans (7 ¼ oz. each) tomato sauce

8 oz. spaghetti

1 cup water

1 tablespoon salt

1 chicken bouillon cube

3 quarts boiling water

In large skillet, saute onion, celery and garlic in hot oil until crisp-tender; remove. Add chicken drumsticks; cook until browned on all sides. Stir in onion mixture, tomato sauce, 1 cup water, bouillon cube, sugar, ½ teaspoon salt, pepper oregano, thyme and parsley. Cover and simmer about 30 minutes or until chicken is tender.

Meanwhile, gradually add spaghetti and I tablespoon salt to rapidly boiling water so water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Serve chicken and sauce over spaghetti.