Approx. 3 lbs. chicken parts
3 tbsp. olive or salad oil
12 pieces garlic, minced (or garlic powder)
1/2 c. white or blush wine
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary
1 med. onion
4 med. tomatoes, cut into wedges
1/2 lb. spaghetti

Garnish with coarse parsley. Serve with Parmesan cheese if desired.

Cook chicken and garlic in hot oil until brown on all sides. Add wine, salt, pepper, rosemary, onion, half the tomato wedges. Heat to boiling. Reduce heat, cover and simmer about 20 minutes (until chicken is done).

Cook spaghetti while chicken is simmering. When chicken is done, skim off fat and add rest of tomatoes. Heat through.

To serve, spoon chicken mixture over spaghetti on platter. Sprinkle with parsley.