Spaghetti à la Maison

Every family has their own special recipe and secret ingredients for making their own spaghetti sauce. There are probably more varieties of this dish in America than either stew or chili. Spaghetti must be America's favorite homemade meal, and here's just one more variation--using chicken instead of beef in the sauce.

You say you have more tomatoes in your garden than you know what to do with? Save some for this spaghetti sauce. Michigan's roadside stands are loaded with fresh produce and herbs. Take advantage of them.

For two people, you will need:

 1 1/2 cups tomatoes, peeled and deseeded
1/2 cup                virgin olive oil
10 ounces              skinless, boneless chicken strips
1/2 ea.                sweet red pepper, sliced thin
2 TB                   fresh chopped basil
2 tsp                  garlic, chopped fine
pinch                  each of salt and pepper
12 oz.                 cooked pasta, your choice
1/4 Lb.                fresh grated parmesan

To peel and deseed your tomatoes, bring a pot of water to boil then place your tomatoes in it for about one minute. Remove them and place in ice water and let cool. The skins will then come off very easily. Cut the tomatoes in quarters and wash out the seeds. Dice up just the "meat " of the tomato.

Place your oil in a frying pan and heat it up. Add chicken strips and stir--you don't want them to brown too much. Then add the tomatoes, remaining veggies and spices and let them cook three minutes while constantly stirring. Pile the pasta on two plates and top with your sauce! Pass the parmesan cheese to sprinkle on top. Try a Chateau Ste. Michelle wine from the state of Washington with this dish. They make a great Merlot or a Johannisberg Riesling. And as always, a creative cook is a good cook.