"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Duncan
Added: Wednesday, May 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 – 4 or 5 lb. Chicken
3 large onions
3 garlic pods
1 can of tomatoes
1 medium size can mushrooms
Salt and Pepper
1-8 oz. package of spaghetti
1 can English peas
Sliced almonds

Directions:
Directions:
Boil chickens and save the broth. Sauté large onions and garlic pods. Add can of tomatoes,
medium size can mushrooms and cook 30 minutes. Salt and pepper to taste. Use chicken broth to cook spaghetti. (Save broth when spaghetti is done.) Combine the cooked spaghetti, chicken and tomatoes and cook slowly for about 1 hour. If more liquid needs to be added use the saved broth from spaghetti. Right before serving add English peas and sliced almonds.

 

 

 

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