1 whole chicken, cut into pieces
1/2 tsp. sage
2 bay leaves
1 tbsp. basil
1 tbsp. parsley
1/2 c. white wine, optional
1 (16 oz.) can mushrooms
1 (16 oz.) can tomato sauce
4 oz. water
1 sm. onion
1-3 cloves garlic
Salt & pepper to taste
1 lb. spaghetti

Saute chopped onion and garlic in non-stick cooking spray. Remove skin from chicken and add all ingredients to Dutch oven. Cook over low flame 2-3 hours until chicken is tender. Remove chicken and keep warm. Add 1 pound of cooked spaghetti to pot. Serve with chicken.

Can also add all ingredients to crock pot in the morning and boil spaghetti when you get home. Nice and easy!