Cook chicken in water until tender; cool and save 3 cups of the broth. In a large skillet in oil, cook onion until tender. Cook spaghetti as directed on package. Skin and bone chicken; cut in large pieces and mix with cooked spaghetti. Add onion, tomatoes, garlic, cumin, reserved broth and salt. Mix

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Melt butter in a large skillet over low heat. Add chopped green pepper, onion and garlic, and sauté until onion is transparent. Add flour, milk, mushroom soup, pimiento, Worcestershire sauce and sherry, stirring to combine. Cook for 5 minutes. Add the sliced mushrooms, 4 cups of shredded

Melt butter in a large skillet over low heat. Add chopped green pepper, onion and garlic, and sauté until onion is transparent. Add flour, milk, mushroom soup, pimiento, Worcestershire sauce and sherry, stirring to combine. Cook for 5 minutes. Add the sliced mushrooms, 4 cups of shredded

8 ounces spaghetti, broken into pieces, cooked according to package directions

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