Ingredients
2 CHPD ONIONS
2 CLOVE MINCED GARLIC
2 CHPD GREEN PEPPERS
3 STICKS CHPD CELERY
1/2# SLICED MUSHROOMS
1# CAN BASIL/GARLIC TOMATOES
1 CAN CHICKEN BROTH
1 8oz CAN GARLIC TOMATOE PASTE
1 JAR PREPARED MARINA SAUCE
GRATED PARMESEAN CHEESE
1 TSP OREGANO
1/4 TSP PEPPER
2 BAY LEAVES
1/2 TSP CELERY SEED
1/4 CUP MERLOT WINE
SHREDDED MOZZARELLA CHEESE
8 PIECES OF FRIED CHICKEN
PASTA (ANY KIND YOU PREFER)
PRE FROZEN GARLIC BREAD IF DESIRED ON THE SIDE.
Preparation
PUT ALL OF THE INGREDIENTS INTO A CROCK POT ACCEPT FOR THE CHICKEN. LET COOK ON HIGH FOR 1 HOUR THEN REDUCE THE HEAT TO LOW AND SPRINKLE THE PARMESEAN CHEESE ALL AROUND THE OUTER EDGE OF THE SAUCE. DO NOT STIR AGAIN UNTIL THE CHEESE HAS COOKED INTO THE SAUCE. THEN STIR AND ADD THE FRIED CHICKEN FOR ANOTHER HOUR OR UNTIL CHICKEN IN HOT.
COOKED PASTA AS DIRECTED AND DRAIN. PLACE A PIECE OF CHICKEN IN PLATE ALONG WITH THE SPAGEHETTI AND SPRINKLE THE SHREDDED CHEESE ON ALL THEN COVER WITH SAUCE AND SERVE.
ENJOY!!
