Chicken Spaghetti *

• 1 (4 lb.) hen
• 1 c. chopped onions
• 1 c. chopped green pepper
• 2 c. chopped celery
• 1 large can tomatoes
• 1 small can tomato sauce
• garlic (optional)
• 1 large can English peas
• 1 small can mushrooms
• 2 (8 oz.) pkg. spaghetti
• salt
• paprika
• pepper (white, black, red, chili)
• mushroom or Cheddar cheese soup (optional)

1. Stew hen until meat falls from bones.
2. Remove chicken from broth and cool broth.
3. Skim 2 tablespoons fat and put in skillet. In fat, brown onion, green pepper and celery.
4. Add tomstoes and tomato sauce.
5. Add sauce can full of hot water.
6. Add small bud of garlic.
7. Season to taste with salt, paprika and peppers.
8. Add 2 cups broth and simmer about 1 hour.
9. Keep adding broth to keep it at 2 cups.
10. About 1/2 hour before you finish simmering, add diced chicken and cooked, drained spaghetti.
11. Sprinkle with Parmesan cheese, if desired.

hen, onions, green pepper, celery, tomatoes, tomato sauce, garlic, english peas, mushrooms, spaghetti, salt, paprika, pepper, mushroom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946796 (may not work)