Walt's Chicken Spaghetti By Chef Pam's Student: Walter Hansford
2 T. olive oil 1 6oz can tomato paste 1 32 oz can tomato sauce 1 14.5 oz can diced tomatoes 1/2 c. diced onions 1/2 c. sliced mushrooms 1/2 c. bell pepper 1 minced jalapeno 1 1/2 T. minced garlic 2 bay leaves 3 boneless chicken breasts, diced 1 1/2 t Italian seasoning salt and pepper to taste 1 box spaghetti noodles 2 t. chopped fresh parsley
Place olive oil in a large frying pan, add chicken, onions, garlic, bell pepper, mushrooms, bay leaves and jalapeno and saute' until chicken is cooked, about 5 minutes. Do not Drain. Add tomato products, italian seasoning and salt and pepper, heat to a boil and reduce heat to low and cover. Simmer for approx. twenty five minutes. Boil noodles according to package directions and drain. Garnish with chopped parsley.