Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 5 boneless skinless chicken thighs; 1 bay leaf; 3 tablespoons butter; 1 yellow onion, chopped; 12 green bell pepper, chopped; 2 stalks celery, chopped; 1 (2 ounce) jar pimientos, small one; 1 (10 ounce) can tomato soup; 1 (12 ounce) can tomato juice; 2 tablespoons Worcestershire sauce; 1 (4 ounce) can mushroom stems and pieces; 2 garlic cloves, minced; 14 teaspoon salt and pepper, to taste; 1 lb cheddar cheese, shredded; 1 (16 ounce) package angel hair pasta

15 ingredients

7 steps

Ingredients

5 boneless skinless chicken thighs
1 bay leaf
3 tablespoons butter
1 yellow onion, chopped
12 green bell pepper, chopped
2 stalks celery, chopped
1 (2 ounce) jar pimientos, small one
1 (10 ounce) can tomato soup
1 (12 ounce) can tomato juice
2 tablespoons Worcestershire sauce
1 (4 ounce) can mushroom stems and pieces
2 garlic cloves, minced
14 teaspoon salt and pepper, to taste
1 lb cheddar cheese, shredded
1 (16 ounce) package angel hair pasta

Directions

1

Boil chicken thighs about 20 to 30 minutes with 1 bay leaf.
2

Reserve broth.
3

Shred chicken and set aside.
4

Brown the next 5 ingredients in a BIG skillet about 8 minutes.
5

Stir in the next seven ingredients plus chicken and simmer 10 minutes or until cheese is melted.
6

Boil angel hair pasta according to package directions in reserved chicken broth (or regular spaghetti).
7

Remove bay leaf, drain and fold into skillet mixture.