2 whole chickens
2 green bell peppers
2 white onions, chopped
1/2 tbsp. red crushed pepper
1 clove garlic, minced
1 (16 oz.) can V-8 vegetable juice
1 jar spaghetti sauce (preferably Ragu)
1 tbsp. parsley flakes
1 bag wide egg noodles
1/4 c. vegetable oil

Boil 2 chickens. Remove meat from bone. Saute peppers, onions, and garlic in vegetable oil until soft. Put chicken, peppers, onions, and garlic in a good sized pot. Add the red pepper, V-8, spaghetti sauce, and parsley flakes to pot. Let sauce cook on medium for about 1 1/2 hours.

Keep in mind not to turn sauce much so the chicken won't be stringy. Cook egg noodles after the sauce has been cooking for 1 hour and 15 minutes. After all is done, you can either add noodles to sauce and serve or spoon sauce on top of noodles and serve. Yield: 6 to 8 servings.