Instructions: Slice each chicken breast lengthwise about 1 inch thick. Set aside; heat 2 tablespoons oil in Dutch oven. Add chicken strips and brown both sides. Remove chicken, set aside. Add another tablespoon oil to pot. Stir in chopped onion and celery. Sauta for about 5 minutes. Add cooked chicken, seasonings (except sugar) and 1/2 cup of the water and stir together. Add tomato paste and remaining water to pot. Stir gently, cover and simmer 10 minutes.

Add tomato sauce, stewed tomatoes, Worcestershire sauce and sugar to the pot and stir. Cover and simmer 30 minutes to 1 hour, stirring occasionally. (Add a little water during cooking if necessary. Sauce should be thick but not dry.) While sauce is cooking, cook your rotini pasta according to directions on package. Serve chicken and sauce over pasta. May sprinkle parmesan cheese over dish, if desired. Serving suggestion: garlic bread and salad.

Makes 5 to 6 servings.

Ronda Says: My mother used to make chicken spaghetti when I was growing up. Over the years Ive changed the sauce and choice of pasta developing my own recipe. I recommend cheese cake for dessert. Its a great accompaniment with this Italian dish.

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