2 1/2 to 3 lb. cut up fryer chicken
2 tbsp. olive oil
2 (14 1/2 oz. cans) Italian style stewed tomatoes
1 (6 oz.) can tomato paste
1 sm. sliced onion
1 lg. clove garlic, crushed
2 stocks of celery, sliced
2 c. sliced mushrooms
1 c. zucchini, sliced
1 tsp. basil, crushed
Hot cooked pasta

Brown chicken in oil for 10 minutes, turning occasionally; drain. Add tomatoes and tomato paste, onion, garlic, celery, mushrooms, zucchini, and basil. Salt and pepper to taste. Cover and simmer approximately 25 minutes. Serve over hot pasta. Garnish with parsley. I like to use my cast iron dutch oven in cooking this recipe.