Chicken and Spaghetti

Source: Jan Taylor

8 ounces tomato sauce
4 small chicken breasts, split skinned and boned
6 ounces tomato paste
1/4 cup water
3 cloves garlic, minced
2 teaspoons oregano, crushed
Hot cooked spaghetti
1 teaspoon granulated sugar
Grated Parmesan cheese
4 ounces shredded mozzarella cheese

In skillet brown the chicken in hot oil; drain. Sprinkle generously with salt and pepper. Transfer to crockpot.

For sauce, combine tomatoes sauce, tomato paste, water, garlic, oregano and sugar. Pour sauce over chicken. Cover and cook on LOW heat setting for 8 to 9 hours.

Remove chicken and keep warm. Turn cooker to high heat setting, stir mozzarella cheese into sauce. Cook uncovered, till cheese melts and sauce is heated through. Serve chicken and sauce over hot cooked spaghetti. Pass the Parmesan.