Chicken Spaghetti Sauce

1/2 c Water

1 lg Onion, chopped (about 1

-cup) 1 ts Sugar

3/4 ts Salt

1 tb Chopped fresh or

1 ts Dried oregano leaves

2 ts Chopped fresh or

3/4 ts Dried basil leaves

1 L/2 teaspoons chopped fresh

-or 1/2 ts Dried marjoram leaves

3/4 ts Chopped fresh or

1/4 ts Dried rosemary leaves, if

-desired 1 Clove garlic, crushed

1 Bay leaf

1 cn (8 ounces) tomato sauce

1 cn (6 ounces) tomato paste

1/4 c Water

1 1/2 c Cut-up cooked chicken

5 c Hot cooked spaghetti

Mix l/2 cup water and the onion in 2 quart microwavable casserole. Cover and microwave on high 3 minutes to 4 minutes 30 seconds or until onion is barely tender. Stir in remaining ingredients except chicken and spaghetti. Cover and microwave 5 minutes. Stir in chicken. Cover tightly and microwave on medium-low (30%) 15 to 18 minutes or until hot. Remove bay leaf. Serve sauce over spaghetti. Sprinkle with grated Parmesan cheese if desired. 6 servings. Range-top Directions: Omit 1/2 Cup water and 1/4 Cup water.

Heat 1 cup water and all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally: Stir in chicken. Cover and simmer 30 minutes longer; stirring occasionally Remove bay leaf Serve as directed above. Nutrition Information Per Serving 1 serving Percent of U.S. RDA

Calories 280 Protein 26 Protein, g 17 Vitamin A 24 Carbohydrate, g 45 Vitamin C 26 Fat g 4 Thiamin 20 Cholesterol, mg 30 Riboflavin 14 Sodium, mg 73r.) Niacin 26 Potassium, mg 550 Calcium 4 Iron 20 From the files of Al Rice, North Pole Alaska. Feb 1994