CHICKEN CACCIATORE

3 Tbsp. olive oil
1 c. thinly sliced onions
1 1/2 tsp. minced garlic in water
1 1/2 - 2 lbs. chicken breasts, cut into serving pieces 
1/2 c. dry red wine
28 oz. can crushed Italian tomatoes
1 tsp. dried basil 
1 tsp. dried oregano 
salt and pepper to taste
8 oz. tomato sauce
1 lb. box spaghetti 

In a large nonstick skillet, heat the olive oil and saute the onions until they are well- browned. Add the garlic and cook for 1 minute. Push the onions and garlic to the side and add the chicken and cook over medium heat until the pieces are browned on both sides. Place the onions and garlic on top of the chicken as it browns.

Season with salt and pepper and add the wine. Briskly simmer the wine until it is reduced by half. Add the tomatoes, seasonings, and tomato sauce and reduce the heat to low. Cover and simmer until the chicken is tender, about 20-30 minutes.

While the chicken is simmering, prepare desired amount of spaghetti according to manufacturer's directions. Drain and keep warm.

Serve the chicken and sauce immediately over the spaghetti noodles.