4 to 5 pounds broiler-fryer chicken, cut up

1 can (8oz.) tomato sauce

1 can (6oz.) tomato paste

1 teaspoon salt

2 tablespoons snipped parsley

1/8 tsp. pepper

2 teaspoons salt

¼ cup salad oil

1 teaspoon basil

½ cup chopped onion

¼ teaspoon pepper

1clove garlic, minced

7 or 8 oz. spaghetti, cooked and drained

2cans (16 oz. each) tomatoes

grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 teaspoon sa.1t and 1/8 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons 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 chicken slowly I to I-Ig hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.