3 1/2 lbs. chicken pieces
1/4 c. flour
1/4 c. butter
2 med. onions, chopped
1 clove garlic, crushed
2 (16 oz.) cans tomatoes in puree
1 (8 oz.) can tomato sauce
Salt and pepper to taste
1 1/2 tsp. oregano leaves
2 med. green peppers, diced
1/4 lb. fresh mushrooms, sliced
1 lb. spaghetti

Shake chicken with flour in paper bag until coated. Melt 3 tablespoons of the butter in large skillet, at medium heat. Add chicken and saute until brown. Remove and set aside.

Saute onion and garlic in 1 tablespoon butter until golden. Break up tomatoes with fork, blend with tomato sauce and seasonings. Add tomato mixture to skillet, bring to a boil. Add chicken, cover and simmer 30 minutes. Add green pepper and mushrooms and simmer 10 minutes more.

Cook spaghetti by directions on box. Place in hot serving dish, top with chicken and sauce. 6 servings.