Chicken spaghetti

By Crick

Ingredients

• 2 large chicken breast
• 2 large chopped Spanish onions
• 1 cup chopped celery
• 1 cup chopped green onion
• 1 chopped bell pepper
• 3 chopped garlic cloves
• 2 tablespoons bacon drippings
• 1 can tomato sauce 15oz
• 1 can tomato soup 11 oz
• 1/3 cup tomato paste
• 2 tablespoons Worchestershire sauce
• 1 teaspoon hot sauce
• 1 Bay leaf
• 1 tablespoon Italian seasoning
• 3/4 cup chopped fresh parsley
• 1 package spaghetti cooked

Preparation

Step 1

Sauté Spanish onions and next four ingredients in hot bacon drippings in a large Dutch oven over medium-high heat 8 to 10 minutes. Stir in tomato sauce and next six ingredients. And one cup water and chicken. Bring to a boil; reduce heat to medium low and simmer covered for one hour. Remove chicken reserving tomato mixture and Dutch oven. Cool chicken for 20 minutes. Simmer reserved tomato mixture for 20 minutes. Shred chicken and stir into tomato mixture. Stir in parsley. . Salt and pepper to taste. Serve over spaghetti.