Chicken Spaghetti

• 1 (3 lb.) chicken
• 2 tsp. salt
• 1 tsp. pepper
• 1/4 c. minced green pepper
• 1/4 c. minced onion
• 1 tsp. paprika
• 12 oz. thin spaghetti
• 1 c. slivered ripe olives
• 1 1/2 c. grated cheese

1. Wash and clean chicken.
2. Brown in hot fat in skillet.
3. Remove to deep kettle.
4. Add enough water to cover; salt and cook until tender, about 1 1/2 hours.
5. Remove meat from bone.
6. Strain fat off of broth and add enough water to make 2 quarts.
7. In skillet that chicken was browned in, cook onion and green pepper with paprika until browned.
8. Add to broth; add chicken.
9. Heat to boiling; add spaghetti and cook uncovered 15 to 20 minutes or until spaghetti is tender and most liquid is absorbed.
10. Do not drain.
11. Add olives and 1 cup cheese.
12. Heat in oven until very hot.
13. Serve with remaining cheese sprinkled on top.
14. Serves 8 to 10.

chicken, salt, pepper, green pepper, onion, paprika, thin spaghetti, slivered ripe olives, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637483 (may not work)