Recipe - Creamy Creole Chicken Spaghetti

4 Boneless chicken breast 1
Pound
2 Bell pepper chopped
2 Onion chopped
4 Stalks celery chopped
Salt to taste
Pepper to taste
Cayenne to taste
Paul Prudhommes Poultry
Magic to taste
1 cup Mushroom cut or sliced up
1 cn Cream of mushroom soup,
Condensed
4 tablespoon Butter melted
8 ounce Monterey jack cheese
12 ounce Angel hair pasta

Boil 23 quarts of water. Add 1onion, 1 bell pepper, 2 stalks celery; all
coarsly chopped. Season water with salt, pepper, cayenne, and prudhommes
poultry magic seasoning to taste. Add 4 boneless chicken breast and boil
for about 30 minutes or until chicken is done. Strain and save stock.
While chicken is cooking; Saute 1 bell pepper, 1 onion, and 2 stalks of
celery, all finely chopped in butter until vegatables are soft. When
vegetables are almost done, add 1 cup cut or sliced up mushrooms and saute until
tender. Add 1 can cream of mushroom soup. Add cheese to mixture and stir
until melted. Add 1 cup of above chicken stock. Season mixture to taste
with salt, pepper, dash of cayenne and Prudhommes poultry magic seasoning.
Be pretty liberal with the poultry magic. I add a lot. Cut chicken into 1
inch cubes and add to mixture. Can season more, if needed with the above
seasonings. Boil angel hair pasta in chicken stock and cook according to
package directions. Combine pasta with chicken sauce. Tip: Can use
velvetta cheese, or cream cheese. If I use jalapeno cheese, I use Montery
Jack cheese with Jalapeno. DO NOT USE VELVETTA CHEESE WITH JALEPENO, MAKES
IT TOO HOT. The Jalepeno cheese is just a variation. Source: Charmaine
Hebert

Recipe By : Rhonda G959/AOL

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip