In a dutch oven:
Brown 2_3 #'s of chicken pieces in 2 Tbsp. olive oil
Remove chicken from pot

Add to pot and brown:
1 chopped green pepper
1 large, chopped onion
2 garlic cloves, crushed

Add:
1 28 oz. can of chopped tomatoes, or 3 1/2 cups fresh tomatoes, chopped and drained
1 Tbsp. dried parsley or 1/4 cup fresh, chopped parsley
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. sugar
1 tsp. oregano
1/2 tsp. celery seed, or one stalk of celery, chopped

Simmer 20 min.
Return chicken to pot and simmer until chicken is done.
Serve over corkscrew noodles with lots of fresh Parmesan cheese to sprinkle on top.

*Notes:
- Add black olives, more green pepper, fresh mushrooms, Dr. this one to your heart’s delight!
- If I have lots of fresh tomatoes: I use more tomatoes, undrained, and cook the noodles in the sauce. They soak up the extra liquid for extra flavor. (Watch the pot, you may need to add a little water)
- Can use any pasta or rice. I like the corkscrew shape because they hold lots of sauce.
- Want the essence without the fuss? Bake or simmer chicken pieces in your favorite bottled spaghetti sauce and serve over your favorite pasta ~ feel free to add extra, fresh vegetables for flavor and variety.

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09/12/2003