Chicken spaghetti #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Onions; chopped |
| 5 | Ribs celery; chopped | |
| 5 | Bell peppers; chopped | |
| 5 | tablespoons | Butter -or- |
| ½ | cup | Chicken broth |
| 1 | can | (20-oz) tomato juice |
| 1 | can | (6-oz) tomate paste |
| 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 |
Directions
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.
MRS EARL NORTON (ALMA)
MARVELL, AR
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, .