This is one of my favorite spaghetti recipes. I love making it and I love eating it. It makes me feel so gourmet when I am chopping all the celery, onions, bell peppers and mushrooms, so I put on my pearls, apron and music and chop away. It is low fat but tastes great. One of the great things about it is that you don’t have to have exact measurements, so you can adjust it to your liking and it will always be delicious.
1 can of Hunts Italian Original Spaghetti Sauce (24 oz can)
1 16 oz can diced tomatoes (1 lb, 12 oz can)
1 c chicken broth
2 cups chicken, chopped
1 (14 oz) package of white mushrooms
1 cup each of chopping celery and onion
1 cup of green bell pepper
2 cups cooked spaghetti noodles
Italian seasoning, garlic powder, seasoning salt, pepper and dried parsley (I put about a table of each in, except for the pepper, about 1 teas of that)
In hot oil, sauté the bell pepper, onion and celery. If you like, you can also add chopped carrots to this veggie mixture. Add 1 cup chicken broth and cook until veggies are tender.
Add all the seasonings and then the Hunts spaghetti sauce and diced tomatoes. Add the chopped chicken and then cook for at least 2 hours over low heat or at 325 in the oven for about 1 1/2 hrs to 2 hours in heavy pot, covered.
Serve over warm spaghetti and then sprinkle flaked parmesan cheese with lots of buttery, garlic bread. Since the sauce is low cal, you can save the calories for the yummy bread that you will want to dip into the sauce.