Chunks of fresh mozzarella and tomato vodka sauce make this a new twist on traditional baked spaghetti
Combine first 4 ingredients in a slow cooker. Cook on high for 4 hours until sausage is cooked and tender*. (Or to save time, combine ingredients in large pan, bring to a boil and cook for 20 minutes)
Preheat oven to 375 degrees fahrenheit.
Remove sausage from the sauce and slice into 1/2 inch thick slices. Reserve sauce and chicken.
Meanwhile, bring a large pot of salted water to a boil and cook spaghetti pasta according to package directions. Drain and then run under cold water to stop the cooking process.
Place cooked pasta in a 13x9 inch glass baking dish. Pour sauce over top. Toss to coat. Evenly distribute sausage, chicken and mozzarella cubes over pasta.
Cover with foil and bake for 30 minutes, remove foil and bake and additional 15 minutes or until hot and bubbly and cheese is melted.
*Cooking the sausage and chicken in the slow cooker makes for a more tender sausage and flavorful sauce.