Recipe: Shenandoah Spaghetti (using chicken, peppers and apple, Wesson, 1960's)

SHENANDOAH SPAGHETTI

1/2 lb. spaghetti, uncooked
1 frying chicken, cut up
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. ground black pepper
Wesson oil to depth of 1-inch in skillet
1 small green bell pepper, sliced thin
1 tart apple, chopped
1 bay leaf
1 (8 oz.) can tomato sauce, such as Hunt's
1 cup water

Cook spaghetti according to package directions; drain.

Meanwhile, coat chicken with flour mixed with salt and pepper. Brown chicken in oil. Remove. Drain off all but 2 tablespoons drippings and browned bits.

Combine remaining ingredients except spaghetti in skillet with chicken. Cover, simmer 15 minutes or until done. Salt to taste.

Serve chicken and sauce on spaghetti.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's