Chicken Spaghetti

CHICKEN SPAGHETTI

Submitted By: Barbara Ann Myrick

1 Medium Chicken
1 Cup Chopped Celery
1 Cup Chopped Bell Pepper
1 Cup Chopped Onion
4 Buds Chopped Garlic
1/4 Cup Chopped Parsley
1 Can Rotel Tomatoes
1 Small Can Tomato Sauce
2 Lb Butter (I use Canola Oil to Saute)
1 Can Mushroom Soup
1 Lb Medium Sharp Cheese (optional)
1 Tsp Cumin
1 Sm can Ripe Olives chopped (optional)
1 or 2 boxes Thin Spaghetti

Boil chicken until tender. Remove from broth and chop. Strain broth to remove any small bones or unwanted skin. Melt butter (or use Canola oil) in pan, saute celery, peppers, onions, garlic and parsley and cook until onion is transparent. Add tomatoes and sauce and tomato sauce can of water.. Add water to chicken broth if necessary and cook spaghetti. Mix chicken with sauce. Add cumin and slowly simmer 10 to 15 min. Add mushroom sauce and stir until incorporated. Add spaghetti and turn off heat . When ready to serve mix grated cheese into hot spaghetti and top with sliced olives. I omit the cheese and olives as Bob would kill me if I added the cheese and I would hurt myself if I added the olives as I don't like olives.