INGREDIENTS:
2 1/2 lbs. frying chicken pieces
2 tablespoons olive oil
1 large onion, cut in half, sliced
1 garlic cloves, minced
1 can (14 1/2-oz.)crushed tomatoes
1/3 cup dry red wine*
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bell pepper, chopped (optional)
1 package (16 oz.) Rotini pasta
  (uncooked)

DIRECTIONS:
Brown chicken in hot oil in skillet;
remove chicken.  Add onion, bell pepper
(if using) and garlic to drippings;
cook and stir until tender but not browned.
Return chicken to skillet.  Add remaining
ingredients except pasta.  Bring to a boil;
reduce heat, cover and simmer 40 minutes
until chicken is fork-tender.  Remove and
discard bay leaf.  Skim fat from sauce.

Meanwhile, prepare pasta as directed on
package; drain.  Serve chicken and sauce
over pasta.

*Can use water or broth instead of wine.