1 spring chicken (about 4 lb.)
1/2 c. flour
1 tsp. salt
1/2 c. oil
1/4 c. chopped onion
1/4 c. chopped carrot
Few sprigs parsley
1 basil or bay leaf
3 1/2 c. (#2 1/2 can) tomatoes
1 tsp. salt
1 tsp. pepper
1/4 c. sherry or white wine
1 lb. spaghetti or pasta of your choice
Parmesan or Romano cheese

Cut chicken into serving pieces. Sift together flour and salt; dredge chicken. Saute in oil until brown. Place in covered dish. Saute in same oil used to cook chicken the onion, carrot, parsley and basil or bay leaf. Strain tomatoes, using pulp only (about 2 cups). Add tomatoes, salt and pepper to sauteed vegetables. Bring to a boil sherry or white wine. Add chicken and wine to sauteed vegetables. Simmer until chicken is tender (about 30 minutes).

Cook pasta, drain, place in serving dish. Remove chicken from sauce. pour sauce over pasta. Toss lightly. Add cheese. Serves 4 to 6.