Chicken Spaghetti Sauce (Salsa di Pollo)

1 onion, sliced

1/3 C. olive oil

4 chicken breast halves

3 bay leaves

1 clove garlic

1 (28 oz.) can tomato puree

½ can water

¼ tsp. red crushed pepper

½ tsp. salt & pepper

pinch of oregano

My Mom’s - special light chicken sauce

In large saucepan or Dutch oven, sauté onion and garlic in olive oil. Cook until just tender, but do not brown. Add cleaned and dried chicken. Brown chicken with bay leaves for 15 minutes. Add puree, water, peppers, oregano and salt. Stir and bring to a boil. Lower heat to a medium simmer and cook for 1 hour. Use this sauce with any type of pasta you like. Makes approximately 4 cups.

Variation: this is really delicious with ravioli or manicotti. (Fresh ravioli is best, but frozen works okay.)