Lunch: Chicken Italian Recipe

Ingredients

1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup chicken broth
1/4 cup red wine vinegar
1 can (8 ounces) tomato sauce
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, chopped
6 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon pepper
2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed
1 pound Italian sausage links, sliced
Hot cooked spaghetti

Instructions

In a large roasting pan, combine the first 13 ingredients. Place the chicken and sausage over tomato mixture.
Bake, uncovered, at 350 ° for 1-1/4 hours or until chicken is tender and juices run clear, basting occasionally with sauce. Serve with spaghetti.

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