Chicken spaghetti #1

Yield: 8 Servings

Measure Ingredient
5 mediums Onions; chopped
5 \N Ribs celery; chopped
5 \N Bell peppers; chopped
5 tablespoons Butter -or-
½ cup Chicken broth
1 can (20-oz) tomato juice
1 can (6-oz) tomate paste
\N \N Salt; pepper and paprika
1 large Hen; cooked & chopped
1 can (4-oz) mushrooms sauteed in butter
1 pack (16-oz) spaghetti; cooked
1 pounds Cheese; grated
1 can (17-oz) English peas

Saute onions, celery and peppers in butter until tender. Add juice, paste and seasonings and cook down low. Add chicken and mushrooms and continue cooking. Just before serving, add spaghetti, cheese and peas.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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