2 tablespoons butter or margarine

½ cup boiling water

½ cup chopped onion

2 tablespoons cornstarch

¼ cup chopped parsley

8 oz. spaghetti

1can (19oz.) pineapple chunks in pineapple juice

1 tablespoon salt

3 quarts boiling water

¼ cup drained chopped pimento

2 ½ -3 lbs. chicken wings, cooked (about 14-16 wings)

2 chicken bouillon cubes

Parsley for garnish

In a large saucepan 9 melt butter, Add onion and parsley; saute over medium heat, stirring occasionally, until onion is tender, about 5,minutes, Stir in undrained pineapple chunks and pimento. Dissolve bouillon cubes in -L cup boiling water. Stir cornstarch into bouillon liquid until smooth. Add to pineapple mixture. Cook over medium heat, stirring constantly, until thickened. Keep warm while cooking spaghetti.

Meanwhile, gradually add spaghetti and sa.1t to 3 quarts rapidly boiling water so water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander, Pour on to serving platter. Top with cooked chicken wings. Garnish with parsley, if desired. Serve pineapple sauce with spaghetti and chicken. Serves 4.