My sister and I have been making this recipe of Chicken Spaghetti for as long as I can remember. It is worth the little extra effort (mainly sauteeing a few items and then dumping it all in a pot and letting it simmer) because the flavors are phenomenal. It’s the best I have ever had.
Try some and see what you think. I bet you will ask for a second helping. It’s even better left over. Let me know what you think! Just try it. You won’t be disappointed.
1 large chicken
2 large onions, chopped
3 cloves garlic, chopped
4 ribs celery, chopped
1 bell pepper, chopped
1 bunch green onions, chopped
1/2 bunch parsley, chopped
2 Tbsp bacon drippings
1 can tomato sauce (8 oz)
1 can tomato soup (Campbell’s soup size)
1/2 can tomato paste (small can)
salt and pepper to taste
1 bay leaf
2 Tbsp Worcestershire sauce
2 cup of chicken broth (saved from cooking the chicken)
Boil chicken in a pot of water seasoned with salt and pepper. (save broth). Bone chicken and cut into large pieces.
Saute onions, garlic, celery, bell pepper, and green onions in hot bacon drippings, adding parsley just as they get soft. Add tomato sauce, tomato paste, soup and seasonings. Thin the mixture with the 2 cups chicken broth and add the boned chicken. Cover and simmer on medium low, stirring occasionally, for about 1 hour or until thick. Serve over pasta.
(If you had to fry a few pieces of bacon to get the bacon drippings, just crumble the fried bacon into the sauce and let it help flavor it while it is simmering. You won’t be sorry!)
And don’t forget to serve a fresh sprinkling of parmesan cheese on top! Yumm!!!!!! I think I shall make some next week!
Enjoy and have a great weekend!