1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
1 c. chopped green pepper
1 c. sliced fresh mushrooms or 1 (2 oz.) can
1/2 c. chopped onion
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) tomato paste
1/2 c. dry red wine
1 tbsp. instant chicken bouillon granules
2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano, crushed
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
Hot cooked spaghetti
1/2 c. cold water
2 tbsp. all-purpose flour

Arrange chicken pieces in a 3 quart casserole; add green pepper, mushrooms, and onion.

Combine undrained tomatoes, tomato paste, wine, chicken bouillon granules, parsley flakes, oregano, salt, garlic powder, thyme, and pepper. Pour over chicken and vegetables. Cover and microwave on 100% (HIGH) 10-25 minutes or until done.

Rearrange chicken pieces after 10 minutes of cooking.

Remove chicken to a warm platter of cooked spaghetti; keep warm.

Combine water and flour. Add to sauce in casserole; mix well. Micro- cook uncovered on 100% (HIGH) 3 to 4 minutes, stirring twice.

Pour some of the sauce over chicken and spaghetti; pass remaining. Makes 4 servings.