2 lbs. chicken thighs
1/2 c. each sliced onion, diced green pepper, diced red pepper
6 oz. can tomato paste
10 oz. fat-skimmed chicken broth
1 clove garlic, minced
2 tsp. fresh thyme or savory (or 1/2 tsp. dried)
3 c. shredded zucchini
3 c. cooked spaghetti

Brown chicken under broiler, turning to brown evenly until skin is crispy and well rendered of fat. Discard fat. Combine remaining ingredients except spaghetti and zucchini. Pour over chicken. Cover pan with foil and bake in 350 degree oven for 1 hour.

Cook spaghetti. Add zucchini to spaghetti in last 2 minutes of cooking just to heat through. Drain thoroughly. Serve chicken over the hot drained spaghetti-zucchini combination. Makes 6 dinners - 390 calories each.