Chicken Spaghetti

Vivian Turnage Miller
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 large hen, boiled and chopped
  • 2 cans tomatoes
  • 1 large can mushrooms, may use stems and pieces
  • 2 cloves garlic, chopped
  • 1 can English peas
  • 1 med size onion
  • Salt
  • Cayenne pepper
  • 16 oz package spaghetti

Cook chopped garlic and onion in a little broth until tender. Add peas, tomatoes, mushrooms, and cook 10 minutes to blend. Add cooked spaghetti and chicken to this mixture and season to taste. Do not have too dry. Add broth as needed.


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