1/4 c. flour
2 1/2 to 3 lb. frying chicken, cut up, skinned
2 tbsp. oil
1 med. onion, sliced
1 med. green pepper, sliced
1 tsp. Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
16 oz. can tomatoes, undrained, cut up
Hot cooked pasta

Place flour in shallow dish; roll chicken pieces in flour, coating well. In large skillet, brown chicken on all sides in hot oil; drain excess oil from skillet. Add remaining ingredients except spaghetti.

Cover; simmer 30 to 40 minutes or until chicken is fork tender, stirring occasionally. Serve over hot cooked spaghetti. 4 to 6 servings.

MICROWAVE DIRECTIONS: Omit flour and oil. Arrange chicken in 12 x 8 inch (2 quart) microwave safe dish. In medium bowl, combine remaining ingredients except spaghetti; pour over chicken. Cover with plastic wrap. Microwave on HIGH for 22 to 26 minutes or until chicken is tender and no longer pink, rotating dish 1/2 turn and spooning sauce over chicken once during cooking. Serve as directed above.