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, .

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