Chicken Cacciatore
1/4 cup olive or vegetable oil
4–6 boneless, skinless chicken breasts
1 jar (26 ounces/746 g) vegetable-style spaghetti sauce
1 package (12 ounces/340 g) thin spaghetti
1. Heat the oil in a large frying pan over medium heat. Carefully place the chicken in a single layer in the pan and saute until golden brown, then turn the chicken over and brown the other side. Drain off the oil.
2. Pour the spaghetti sauce over the chicken, cover it, and simmer it on low for 30–45 minutes or until the chicken is done. Just before the chicken is done, cook the spaghetti according to the package directions; drain well.
3. To serve, place a mound of spaghetti on each plate and top it with a piece of sauce-covered chicken.
