Greek Spaghetti

Name: Greek Spaghetti
Ingredients: 4 chicken breasts; 1 bell pepper, chopped; 1 large onion, chopped; butter; 1 small can black ripe olives, chopped; 1 large jar mushrooms, sliced; 4 to 5 fresh tomatoes, chopped or 1 large can whole tomatoes, chopped; Cavender's Greek seasoning to taste; 8 oz. Cheddar cheese, grated; 12 to 18 oz. spaghetti or medium noodles

10 ingredients

9 steps

Ingredients

4 chicken breasts
1 bell pepper, chopped
1 large onion, chopped
butter
1 small can black ripe olives, chopped
1 large jar mushrooms, sliced
4 to 5 fresh tomatoes, chopped or 1 large can whole tomatoes, chopped
Cavender's Greek seasoning to taste
8 oz. Cheddar cheese, grated
12 to 18 oz. spaghetti or medium noodles

Directions

1

Boil chicken in lightly salted water until done; reserve stock.
2

Skin chicken; cut into small pieces.
3

Saute pepper and onions in butter.
4

Add olives, mushrooms, tomatoes, Greek seasoning to taste and reserved chicken stock.
5

Simmer 15 minutes. Add chicken pieces; simmer 5 more minutes.
6

Cook pasta in salt water; drain.
7

Layer half pasta, half sauce and half cheese; repeat.
8

Top with cheese.
9

Place in oven at 325° until cheese is melted.