1 spring chicken (4 lbs.)
1/2 c. flour
1 tsp. salt
1 clove chopped garlic
1 basil or bay leaf
1/2 c. fat (butter)
1/4 c. chopped onion
1/4 c. chopped carrots
Few sprays parsley
1 pkg. (1/2 lb.) noodles (medium)

SAUCE:

2 1/2 cans tomatoes (3 1/2 cups)
1 tsp. salt
1 tsp. pepper
1/4 c. sherry (or white wine)

Cut chicken into serving pieces. Sift together flour and salt, dredge chicken. Saute in fat or butter until brown. Place in covered dish to keep hot.

Saute onions (in same butter) garlic, carrots, parsley and bay leaf. Strain tomatoes, using pulp only (about 2 cups). Add tomatoes, salt and pepper to sauteed vegetables. Bring to a boil. Add chicken and wine. Simmer until chicken is tender (about 30 minutes.)

Cook noodles, drain, and place in a serving dish. Pour sauce over noodles. Toss lightly. Arrange chicken on top. Serves 4 to 6.