Chicken Confetti

4 to 5 lb. broiler-fryer chicken, cut up
1 tsp. salt
1/8 tsp. pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (16oz each) tomatoes
1 can (8oz) tomato sauce
1 can (6oz) tomato paste
2 tbsp. snipped parsley
2 tsp. salt
1 tsp. basil
1/4 tsp. pepper
7 or 8 oz. spaghetti, cooked and drained
grated parmesan cheese
4 to 6 servings
Wash chicken pieces and pat dry.
Season with 1 tsp. salt and 1/8 tsp. pepper.
In large skillet or dutch oven, brown chicken in oil; remove chicken.
Pour off all but 3 tbsp. fat.
Add onion and garlic; cook and stir until onion is tender.
Stir in chicken and remaining ingredients except spaghetti and cheese.
Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary.
Skim off excess fat.
Serve on spaghetti; sprinkle with parmesan cheese.