Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 4 c. canned tomatoes; 2 c. chicken stock; 1 Tbsp. chopped parsley; 1 large onion, cut in quarters; 1 clove or 2 garlic, peeled and crushed; 1 Tbsp. Worcestershire sauce; 2 tsp. salt; good pinch of basil; 1 pinch thyme; 1 lb. fresh or canned mushrooms; 4 c. cooked chicken meat, cut into bite size pieces; 2 Tbsp. flour; 1 c. light cream; salt and pepper to taste; 1/2 lb. spaghetti; 1/4 lb. Cheddar cheese

16 ingredients

8 steps

Ingredients

4 c. canned tomatoes
2 c. chicken stock
1 Tbsp. chopped parsley
1 large onion, cut in quarters
1 clove or 2 garlic, peeled and crushed
1 Tbsp. Worcestershire sauce
2 tsp. salt
good pinch of basil
1 pinch thyme
1 lb. fresh or canned mushrooms
4 c. cooked chicken meat, cut into bite size pieces
2 Tbsp. flour
1 c. light cream
salt and pepper to taste
1/2 lb. spaghetti
1/4 lb. Cheddar cheese

Directions

1

Simmer canned tomatoes and chicken stock until the liquid is reduced by one-half.
2

Season with parsley, onion quarters, garlic, Worcestershire sauce, salt, basil and thyme.
3

Slice and saute fresh or canned mushrooms in a little butter until golden; drain. Add to sauce, along with chicken meat.
4

Stir flour into mushroom drippings.
5

Add light cream.
6

Heat and stir until thickened. Season to taste with salt and pepper.
7

Add to tomato-chicken mixture.
8

Cool and freeze.