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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3-pound) broiler-fryer, skinned and cut up |
8 cups water |
1/4 cup chopped celery |
1 medium onion, quartered |
1 medium carrot, sliced |
8 ounces spaghetti, uncooked |
vegetable cooking spray |
1 1/2 cups sliced fresh mushrooms |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped celery |
2 cloves garlic, minced |
1 (14-ounce) can no-salt-added stewed tomatoes |
1/2 cup no-salt-added tomato paste |
1/4 cup sliced ripe olives |
1 tablespoon chopped parsley |
1 teaspoon dried italian seasoning |
2 teaspoons low-sodium worcestershire sauce |
1/8 teaspoon ground red pepper |
1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is done. Remove chicken from broth, and set aside; remove and discard celery, onion, and carrot. Skim fat from broth. Add water, if necessary, to broth to equal 8 cups. Set aside 2 cups broth. Bone chicken; cut into bite-size pieces.
2. Bring broth in Dutch oven to a boil; add spaghetti. Cook 10 minutes. Drain.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute until tender. Add reserved 2 cups broth, tomatoes, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes. Add tomato mixture and cheese to spaghetti; toss. Spoon into 3 (1-quart) casseroles coated with cooking spray. Cover and bake at 350° for 30 minutes.
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