3.75 lb. boneless chicken
1 lg. onion
1 green pepper
1 red pepper
1 lb. mushrooms
2 cloves garlic, minced
2-3 stalks celery
1/2 c. ripe olives
1/2 tsp. oregano
1 tsp. rosemary
1/2 c. chopped fresh parsley
1 tbsp. dried basil
1 tsp. sugar
Salt & pepper to taste
1/2 c. olive oil
Flour
1/2 c. red wine
1 can peeled tomatoes
1 sm. can tomato paste
1 lg. can tomato sauce
2 lb. spaghetti
Parmesan cheese

Add some salt and pepper to flour; wash chicken and bread in flour. Brown chicken in olive oil; place chicken aside. Drain all but 4 tablespoons of oil from skillet. Saute onion, green and red pepper, mushrooms, celery, garlic and olives until tender; set aside.

In a large bowl mix tomato products, rosemary, oregano, basil, parsley, sugar and wine (water may be added if too thick or more tomato paste if too thin). Add browned vegetables and mix well. Pour a small amount of sauce into pyrex dish, place chicken in dish and pour remaining sauce over it. Place in preheated oven at 325 degrees for 30 minutes.

Cook spaghetti in 1 gallon water, drain, sprinkle liberally with Parmesan cheese. Serve chicken cacciatore over spaghetti. Serves 6.

Note: If prepared ahead of time, keep chicken and sauce separated until just prior to placing in oven.