Chicken Spaghetti Sauce
4 boneless, skinless chicken breasts
1 tbs butter
4 cans tomato sauce
1 can diced tomato
3 tbs Italian seasoning
1 tbs garlic powder
1 medium onion, diced
1 1/2 cups chopped celery
1 cup fresh baby carrots
3 slices green pepper
2 bay leaves
Angel hair or Vermicelli
In a large pot, saute the onion, celery, green pepper and baby
carrots, until the celery and onion are just heated through. Add
the cans of tomato sauce and the tomato chunks. Add the spices.
On medium low, heat and stir occasionally, for about 1/2 hour.
Taste and adjust seasonings. Add the chicken breasts, cut in half
or in serving size pieces. Let simmer for an hour, stirring
occasionally, or until chicken is tender. Serve over hot pasta.