Chicken spaghetti #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken; boiled | |
| ½ | cup | Celery; chopped |
| ½ | cup | Bell pepper; chopped |
| ½ | cup | Onion; chopped |
| 2 | tablespoons | Oil or margarine |
| 1 | can | (large) tomato paste |
| 1 | can | Mushroom soup |
| 4 | cups | Chicken broth or more |
| 1 | pack | Spaghetti |
| Salt & pepper to taste | ||
| Italian seasoning to taste | ||
| Parmesan cheese | ||
| Stuffed olives; optional | ||
Directions
Saut‚ the onion, celery and bell pepper in oil or margarine. Add tomato paste, mushroom soup and chicken broth. Season with salt, pepper and a bit of Italian seasoning to taste. Simmer one or more hours. Lastly, add the chicken that has been removed from the bone; add the stuffed olives and mushrooms if you so desire. Cook the spaghetti in any broth that remains.
Serve chicken sauce over spaghetti at meal time with a good green salad and French bread. Top the dish with Parmesan cheese.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .