Italian Chicken Spaghetti
|Spaghetti||12 Ounce (Semolina, 1 Package)|
|Boneless skinless chicken breasts||1 1⁄2 Pound (3 Cups Cooked)|
|Canned crushed tomatoes in puree||28 Ounce (Italian-Style Or Plain, 1 Can)|
|Pimentos||2 Ounce (1 Jar)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Canned sliced ripe olives||3 Ounce (1 Can)|
|Dry spaghetti sauce seasoning||1 1⁄2 Ounce (1 Packet)|
|Grated low fat cheddar cheese||2 Cup (32 tbs)|
Cook spaghetti until al dente; drain.
At the same time, cut chicken into 1-inch cubes; cook chicken in a small amount of water until no longer pink in the center.
In a large pot, combine chicken with remaining ingredients except cheese.
Bring mixture to a boil; reduce heat.
Simmer for 15 minutes, stirring occasionally.
Add cooked spaghetti to sauce.
Cool and freeze in 16-cup container; tape 1-quart bag with cheese to container.
To prepare for serving, thaw cheese and spaghetti.
Bake spaghetti in a preheated 325° oven for 40 minutes.
Top spaghetti with cheese; return spaghetti to oven for 5 minutes or until cheese melts.