2-2 1/2 lbs. chicken parts
1/2 tsp. red cayenne pepper
1 c. water
1/2 chopped celery
1/4 c. oil
1/4 c. chopped green pepper
3/4 c. chopped onion
1 pkg. dry spaghetti sauce mix
2 c. hot water
1/2 tsp. salt
1/4 tsp. Tabasco
2 cloves minced garlic
1/4 c. fresh parsley
1/4 c. chopped green onion
1/8 tsp. sugar
1 (6 oz.) can tomato paste
1/2 c. chicken broth

Leave skin on chicken for broth. Place chicken skin side down. Place 1 cup water in bottom of dish. Sprinkle cayenne over chicken. Cover with waxed paper. Cook on high for 10 minutes. Rearrange, cook another 10 minutes on high.

For sauce, saute 3 minutes on high celery, oil, green pepper and onion. Then add garlic, parsley, green chopped onion, sugar and tomato paste. Mix all together and cook on high for 7 minutes, stirring once.

Now add a package of dry spaghetti sauce mix with mushrooms, 2 cups hot water, salt, 1/2 cup chicken broth from casserole and 1/4 teaspoon Tabasco. Add skinned chicken pieces. Cover with waxed paper. Cook on high for 15 minutes.

Serve with cooked spaghetti. To microwave spaghetti - boil together on high 4 cups water for 6-8 minutes. Add 1 tablespoon oil, 1 teaspoon salt. Add 8 ounces spaghetti; cover and cook on 50% for 8 to 12 minutes. Strain and rinse with hot water.