Greek Spaghetti

• 4 chicken breasts
• 1 bell pepper, chopped
• 1 large onion, chopped
• butter
• 1 small can black ripe olives, chopped
• 1 large jar mushrooms, sliced
• 4 to 5 fresh tomatoes, chopped or 1 large can whole tomatoes, chopped
• Cavender's Greek seasoning to taste
• 8 oz. Cheddar cheese, grated
• 12 to 18 oz. spaghetti or medium noodles

1. Boil chicken in lightly salted water until done; reserve stock.
2. Skin chicken; cut into small pieces.
3. Saute pepper and onions in butter.
4. Add olives, mushrooms, tomatoes, Greek seasoning to taste and reserved chicken stock.
5. Simmer 15 minutes. Add chicken pieces; simmer 5 more minutes.
6. Cook pasta in salt water; drain.
7. Layer half pasta, half sauce and half cheese; repeat.
8. Top with cheese.
9. Place in oven at 325u0b0 until cheese is melted.

chicken breasts, bell pepper, onion, butter, black ripe olives, mushrooms, fresh tomatoes, cheddar cheese, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083171 (may not work)