Shenanoah Spaghetti with Chicken

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

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This entry was posted in Apple, Chicken, Green Pepper, Main Dishes, Pasta. Bookmark the permalink.

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