2 to 2 ½ lbs. chicken pieces
1 medium green pepper, coarsely chopped
1 medium onion, sliced
1 large tomato, seeded and coarsely chopped
1 (15-oz.) can tomato sauce
1 (6-oz.) can tomato paste
½ cup dry red wine
2 cloves garlic, minced
1 tablespoon sugar
1 teaspoon basil
1 teaspoon oregano
½ teaspoon fennel seed
½ teaspoon pepper
Grated Parmesan cheese
Cooked spaghetti (optional)
Place chicken pieces in a 4-quart oval (or similar) casserole; add green pepper, onion and tomato.
Combine tomato sauce, tomato paste, wine, garlic, sugar, basil, oregano, fennel seed and pepper; pour over chicken.
Cook according to your Advantium model's cooking settingsor until done, turning pieces over after 20 minutes.
Sprinkle with cheese.
Serve over spaghetti, if desired.
Make an easy job of seeding tomatoes. Cut the tomato in half crosswise, exposing the seeds. Scoop out the exposed seeds with your finger and chop seeded tomato as directed.