Chicken Spaghetti 4

1 chicken, cut up
1 large can tomato paste
1 small can tomato sauce
2 onions
1 bell pepper
2 pods of garlic
1 tsp sugar

Boil chicken until tender, with a combination of chopped celery and onions.

In a deep based pot, mix the tomato paste and sauce with three tablespoons of oil. (The secret of the sauce is the blending of the tomato paste and sauce). Pour in from four to six cups of water.

Add the chopped onions, garlic and bell pepper. A teaspoon of sugar helps decrease the acidity in the tomato. Simmer for about 30 minutes.

Debone the boiled chicken and add it to the sauce. Salt and or other spices may be added, depending on personal taste. Simmer for about 10 more minutes.

Boil required amount of spaghetti. Keep the sauce and spaghetti separate.

For fluffy spaghetti, add a dash of butter after the spaghetti has been drained.

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Cajun Country -- New Iberia, Louisiana