Chicken Spaghetti

• 5 to 6 lb. hen
• 1 (No. 2) can whole tomatoes
• 1 (No. 2) can mushrooms
• 4 oz. bottle olive oil
• Tony's Creole Seasoning to taste (recipe follows)
• 1 tsp. poultry seasoning
• 2 large onions, chopped
• 2 large green bell peppers, chopped
• 5 ribs celery, chopped
• 2 cloves garlic, minced
• 2 (6 oz.) cans tomato paste or 14 oz. ketchup
• 1 c. Romano cheese, grated
• 1 pkg. No. 4 spaghetti

1. Boil or pressure cook hen until thoroughly cooked.
2. Debone and reserve stock.
3. Saute onions, bell peppers, garlic and celery in olive oil.
4. Add tomatoes, tomato paste and 1 quart chicken stock. Add Tony's Creole Seasoning and poultry seasoning.
5. Allow to cook slowly for 3 hours adding stock if necessary.
6. Add 1/2 cup cheese during last half hour of cooking together with mushrooms and cooked chicken.
7. Serve over cooked spaghetti.
8. Offer additional cheese when serving (Italian style grated natural cheeses).

hen, tomatoes, mushrooms, olive oil, poultry seasoning, onions, green bell peppers, celery, garlic, tomato paste, romano cheese, no

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666037 (may not work)