From Linda Cicero’s Cook’s Corner Column
Chicken Spaghetti Louisiana Style
1 large chicken
1 stick butter
1 large onion, chopped
3 ribs celery, chopped
1 bell pepper, chopped
1 bunch green onions, chopped
1/2 bunch parsley, chopped
1 (16-ounce) can tomato sauce
1 (10-ounce) can condensed tomato soup
1 to 2 tablespoons Worcestershire sauce (optional)
Hot pepper sauce to taste
Salt and pepper to taste
1 pound spaghetti or vermicelli
8 slices American cheese
Place chicken in a pot, cover with water and bring to a boil. Cover, reduce heat to simmer and cook 1 hour. Let cool, reserving stock, and then skin and debone chicken and pull into bite-size portions.
Melt butter in a heavy skillet and saute onions, celery, pepper and green onions until the onions are clear. Add the parsley, tomato sauce and soup. Stir in Worcestershire sauce if using. Season to taste with salt and pepper. Add the boned chicken and simmer about 1 hour, adding reserved chicken broth as needed if sauce gets too thick.
Cook the pasta al dente in the remaining chicken broth, then drain thoroughly. Toss with the sauce and place in a 9-by-13-inch casserole. Top with cheese and bake 20 minutes in a 350-degree oven, or until cheese melts. Makes 8 servings.
Per serving: 571 calories (38 percent from fat), 24 g fat (13 g saturated, 6 g monounsaturated), 116 mg cholesterol, 3.2 g protein, 56 g carbohydrates, 6.8 g fiber, 1,158 mg sodium.