Chicken Spaghetti

Sharon Dixson, Central Office

Boil 1 large hen till tender; debone and chip.

Take 3 cup of broth and add:

  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 1/2 cup chopped celery

Boil in the broth until tender; add the copped chicken. Meanwhile cook 2 packages of spaghetti in the remaining broth. Rinse and drain and add to the preceding.

Add in:

  • 1 can tomatoes
  • 1 can English peas
  • 1 can mushrooms
  • 1 Tbsp. salt (or to taste)
  • Black pepper (to taste)
  • Chili powder (to taste)

Let simmer, using enough broth to keep it from being too dry. Top with Parmesan® cheese.

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