| 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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