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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.
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