Title: Spaghetti and Chicken Sauce
Categories: Chicken Italian
Yield: 6 Servings
| 1 | tb | Chopped fresh or 1 ts Dried oregano leaves |
| 1 | tb | Chopped fresh or 1 ts Dried basil leaves |
| 2 | ts | Chopped fresh or 1/2 ts Dried marjoram leaves |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | lg | Onion, chopped (about 1 cup) |
| 1 | | Cl Garlic, crushed |
| 1 | cn | (16 ounces) whole Tomatoes, undrained |
| 1 | cn | (8 ounces) tomato sauce |
| 1 1/2 | c | Cooked chicken or turkey |
| 4 | c | Hot cooked spaghetti |
Mix all ingredients except chicken and spaghetti in 3-quart saucepan; break
up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour,
stirring occasionally.Stir in chicken or turkey; heat until hot. Serve
over spaghetti and, if desired, with Parmesan cheese. 6 SERVINGS; 230
CALORIES PER SERVING.