Michael's Spaghetti Sauce

The Spices: 

1 tbsp Mediterranean Basil, dried 

1 tbsp Sweet Basil, dried 

1 tbsp Oregano, dried 

1/2 tbsp Onion Powder 

1/2 tbsp Garlic Powder 

1/2 tbsp Parsley, dried 

1/4 tbsp Chives, dried 

1/8 tbsp Sage Leaves, dried (very potent, use a single fluffy pinch.) 

The Chicken: 

Fry 2 chicken breasts and two tenders (you can start frozen) in a frying pan in 1/3 cup of olive oil until completely cooked. Dice into bite sized cubes while still in the pan. Turn the heat to "Low" or "Simmer" as to keep them warm, but not overcook em. 

The Sauce: 

Mix 1 can of tomato paste, 1 can of tomato soup (preferably organic), and 1 tomato soup can of water in a saucepan and add my Italian seasoning. Mix well, cover, and bring to a boil. Seconds after it starts popping like lava (lid still closed, lest you splatter yourself!), lower the temperature to "Low" or "Simmer". When it stops popping, add the chicken cubes, mix well, then let it simmer for 15 minutes. 

The Noods: 

You know what to do! Be sure to mix a with a little olive oil after draining to keep from sticking. 

Buon Appetito!