Busters Recipes

Chicken Spaghetti

12 oz. spaghetti
1½ lbs. boneless, skinless chicken breasts (3 cups cooked)
1 28oz. can Italian-style or plain crushed tomatoes in puree
1 2 oz. jar pimentos
1 cup green bell peppers - chopped
1 cup celery - chopped
1 cup sliced fresh mushrooms
1½ cups onion - chopped
1 3 oz. can sliced ripe olives
1 pkt. dry spaghetti sauce seasoning
salt and pepper to taste
2 cups grated low-fat cheddar cheese

Cook spaghetti until al dente;drain. At the same time, cut the chicken into
1" cubes; cook chicken in a small amount of water until no longer pink in
the center, about 15 minutes.
In a large pot, combine chicken with remaining ingredients except cheese
and spaghetti. Bring mixture to a boil; reduce heat. Simmer for 15 minutes,
stirring occasionally. Add cooked spaghetti to sauce. Cool and freeze in 16
cup container; tape 1-qt. bag with cheese to container.
To prepare for serving: thaw cheese and spaghetti. Bake spaghetti in
preheated 325° oven for 40 minutes. Top spaghetti with cheese and return to
oven for 5 minutes or until cheese melts.
Serves 10.

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