spaghetti chicken drumsticks

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  • add   8 ounces thin spaghetti, cooked according to package directions
  • add   1 can (15 ounces) tomato sauce
  • add   1 can (16 ounces) tomatoes
  • add   1 teaspoon basil
  • add   1 teaspoon oregano
  • add   1/2 teaspoon salt
  • add   1 large clove garlic, minced
  • add   1 large onion, sliced
  • add   8 ounces fresh mushrooms, sliced
  • add   8 broiler-fryer chicken drumsticks


  1. In 2-quart shallow baking dish, place sliced mushrooms in single layer. Separate sliced onion into rings and arrange over mushrooms. Place drumsticks on top of onion and sprinkle with minced garlic, salt, oregano and basil. Drain juice from tomatoes and pour juice over chicken. Mash tomatoes with a fork or place in processor or blender container and process about 15 seconds; pour over drumsticks. Pour canned tomato sauce over all, covering drumsticks well. Place baking dish on a sided cookie sheet and bake in 400°F. oven about 1 hour or until for can be inserted in chicken with ease. Serve over cooked spaghetti. Makes 4 servings.Per ServingCalories: 525Protein: 39.2 gramsTotal Fat: 14.4 gramsSaturated Fat: 3.7 gramsCarbohydrates: 60 gramsCholesterol: 118 milligramsSodium: 1248 milligrams


Dorisbaby22 01:41, 24 Aug 2015

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