Recipe by GingerlyJ
I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different
Top Review by PleasantNancy
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!!
- 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
Directions See How It's Made
- 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.