INGREDIENTS
3/4 lb
Chicken breasts
2
(two) 28 oz cans crushed tomatoes
4 tsp
Basil, dried
1 tbsp
Garlic powder
1
Italian parsley, Fresh
4 tsp
Marjoram, dried
1 lb
Ronco pot sized spaghetti, cooked and drained
4 tsp
Seasoned salt
1
Olive oil
2 tbsp
Red wine vinegar
4
pieces Italian bread
16 oz
Mozzarella cheese
6 oz
Parmesan cheese