Three-Meat Spaghetti

• 5 boneless chicken breasts
• 2 (8 ounce) cans tomato paste
• 1 (24 ounce) jar ragu spaghetti sauce (any kind)
• 1 (16 ounce) can Rotel tomatoes & chilies, drained
• 2 Polish sausage
• 1 lb ground beef or 1 lb chuck
• salt and pepper, to taste
• 1 (16 ounce) package spaghetti noodles
• 4 tablespoons olive oil or 4 tablespoons vegetable oil
• 12 ounces water

1. Spaghetti Sauce:
2. Season chicken. Fry chicken in olive oil in a small pan (do not flour). Allow chicken to cool and chop into medium sized chunks.
3. Dice and saute Polish sausages.
4. Ground and drain ground beef.
5. Combine all cooked items with the RoTel peppers, tomato paste, and spaghetti sauce in a large saucepan. Season sauce with salt and pepper.
6. Allow sauce to simmer for fifteen minutes.
7. Spaghetti:
8. Boil water. Add a capful of vegetable oil before adding noodles.
9. Add spaghetti and follow cooking times on the package (4-6 minutes to make the noodle al dente).
10. Combine the sauce and noodles in a large pot. Stir and serve immediately.

chicken breasts, tomato paste, tomatoes, sausage, ground beef, salt, noodles, olive oil, water

Taken from www.food.com/recipe/three-meat-spaghetti-128302 (may not work)