Prep 20 mins
Cook 10 mins
I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different
- 1⁄4 cup olive oil
- 2 cups sliced onions
- 1 cup chopped green pepper
- 3⁄4 cup chopped celery
- 4 garlic cloves
- 32 ounces pasta sauce
- 1 (14 1/2 ounce) can tomatoes
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 lb shredded cooked chicken
- 1 lb spaghetti
- 2 cups shredded cheddar cheese
- Place the olive oil in a large saucepan.
- add onions, pepper, garlic and celery and saute until soft.
- add the pasta sauce and tomatoes with their juice and stir.
- add sugar, worcestershire sauce chili powder and cumin.
- reduce heat to low and simmer about 20 minutes.
- Cook spaghetti til al dente.
- drain spaghetti then pour sauce over top of it.
- Add chicken and cheese and put in a baking dish and broil for 2 minutes.
What an delicious and versitile dish this turned out to be. Versitile meaning if you don't have all the ingredients, you can easily improvise with what you have on hand. I spiced it up a bit and used a can Rotel in place of the tomatoes and a jalapeno in place of the bell pepper (only because I didn't have one). A rotisserie chicken made this dish quick and easy to put together. I love creole and cajun and this is something I will make regularly. Thanks for posting GingerlyJ!!