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Enjoy this modern chicken spaghetti recipe. 


  • Step 1
  • 1 large hen
  • 3 cups water
  • 1 carrot, sliced
  • 1 large onion
  • 1 small green pepper (optional)
  • 2 cloves garlic, chopped
  • 3 ribs celery, with leaves
  • 1 teaspoon salt
  • 4 peppercorns

  • Step 2
  • 2 small green peppers, cut in small pieces
  • 2 cloves garlic
  • 1 pound fresh mushrooms, cut in pieces
  • 1 (#3) can tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons chili powder
  • 1/8 teaspoons chili powder
  • 1/4 teaspoon black pepper


  1. Cut chicken in pieces. Boil slowly for 2 hours with water, vegetables, and seasoning. Remove the chicken and strain the stock. Set aside and let cool. Skim off the fat that forms on the top.
  2. Sauté green pepper and garlic in fat removed from chicken stock until lightly brown. Remove garlic. Add all the other ingredients and simmer until well blended.
  3. Cook 2 to 3 pounds of spaghetti in stock which the chicken has been cooked in, plus enough water to make 3 quarts. Do not overcook. Drain. Cut chicken in bite-size pieces, add to the sauce and mix with the cooked spaghetti
  4. Shred or chop 1 pound American or parmesan cheese and add to spaghetti and chicken. Simmer until all cheese is melted. Serve with freshly grated parmesan cheese sprinkled on top. This receipt is better if made in advance and can be kept warm in a double boiler.

Serves 12