|Chicken breast halves||6|
|Spaghetti sauce||26 Ounce, italian style (2 Cans, 13 Ounces Each)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Canned italian tomatoes||16 Ounce (1 Can)|
|Green bell pepper||1⁄4 Cup (4 tbs), chopped|
|Green onion||1⁄4 Cup (4 tbs), chopped|
|Garlic salt||To Taste|
|Green olives||1⁄4 Cup (4 tbs), cut in halves|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Rigatoni noodles||16 Ounce (1 Box)|
|Olive oil||2 Tablespoon|
|Mozzarella cheese||2 Cup (32 tbs), grated|
Boil chicken until done. (Begin preparing sauce and cooking noodles while chicken is boiling.)
Let chicken cool enough to handle, then remove meat from bones.
Keep meat warm.
Save broth for another use.
While chicken is cooking, prepare sauce.
In a large saucepan, combine spaghetti sauce, celery, tomatoes with their liquid, green pepper, green onion, garlic salt and green olives; simmer 20 minutes.
Add mushrooms during the last 6 minutes of cooking.
Meanwhile, cook noodles according to package directions, adding oil to water.
Place hot chicken pieces and drained, cooked noodles on a large platter.
Sprinkle mozzarella cheese over chicken and noodles.
Pour sauce over all.