Instructions: In a large pot of boiling salted water, cook spaghetti until just tender, 10-12 minutes; drain. Put in a buttered 13 x 9" baking dish.

Preheat oven to 350. Season chicken with salt and pepper. In a large fry pan, heat oil over medium heat. add chicken; cook until browned, about 5 minutes a side. Arrange on top of spaghetti.

Add onion, pepper, and garlic to pan. Cook for 5 minutes, until onion is tender. ad tomato sauce, Worcestershire, and oregano. Cook 1 minute. Pour over chicken and spaghetti. Sprinkle with Parmesan cheese.

Cover and bake for 45 minutes until chicken is tender.

Libbys notes: I first tried this in February of 1989. Since then Ive tried lots of adaptations. I can tell you what not to do. Theres not really much way to improve on the original recipe except I often add an additional 8 ounces of tomato sauce and maybe a teaspoon of Italian seasoning, just to really coat the spaghetti.

Do not skip browning the chicken. It does make a difference. Do not use boneless chicken, it will not have the flavor of bone-in chicken. You can skin the chicken, but its better (and higher in fat) with the skin on. Dont forget the Parmesan cheese, and the better the quality, the better the dish. Freshly grated is best.

You can brown the chicken and then make the sauce in the same pan-even bake it in that if you have a stovetop/oven safe casserole.

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