#Comfort Cooking

Chicken Spaghetti

July 20, 2019

We were going to visit my niece, who just had a baby a month ago.  When she comes to visit us, she always requests that I make Chicken Spaghetti - her favorite.  Knowing how busy new moms can be, especially one with a new born and an almost four year old, I decided to take this with us.

It really is quite tasty, so I thought you all might enjoy it too.

1 onion, chopped
1 green pepper, chopped
1 1/2 cups of celery, chopped
1/4 cup melted butter

Cook onion, celery, and green pepper in a pot with the melted butter.

Add:   2 - 4 ounce cans mushrooms, drained
           2 - 16 ounce cans diced tomatoes (I can't always find 16 ounce cans, so I use the 14.5 ounce cans - and I may even use 3 cans,  because I like to be rebellious)
          1 - 8 ounce can tomato sauce
          3 Bay leaves
          1 teaspoon parsley flakes (I use a little more - you know, rebel and all)
          1 teaspoon oregano
          1 teaspoon chili powder
          1/2 teaspoon ground cumin
Simmer for about 45 minutes.

Boil chicken.  When the chicken is cooked, remove from the pot.  Cook one 8 ounce package thin spaghetti in chicken stock.  Do not drain.  Add spaghetti and chicken stock to sauce.  Cut chicken into bit size pieces and add to spaghetti and sauce.

Simmer for 30 minutes.


 I think these sweet girls may like it as much as their Mother does - or maybe it was that Lemon Cake or the matching watermelon dresses.  These babies are so sweet I could just eat them.

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