| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; boiled |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Bell pepper; chopped |
| 1/2 |
c |
Onion; chopped |
| 2 |
tb |
Oil or margarine |
| 1 |
cn |
(large) tomato paste |
| 1 |
cn |
Mushroom soup |
| 4 |
c |
Chicken broth or more |
| 1 |
pk |
Spaghetti |
|
|
Salt & pepper to taste |
|
|
Italian seasoning to taste |
|
|
Parmesan cheese |
|
|
Stuffed olives; optional |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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