12 oz Angel Hair Pasta
1 cap-full Zatarains Liquid Crab Boil
4- 6oz cans Tomato Sauce
3 Bell Peppers
2-3 tbsp Minced Garlic
1-1/2 cup Shredded Mozzarella Cheese
1-1/2 cup Shredded Cheddar Cheese
Oregano
Basil
Bay Leaves
Boil the Chicken Breast in the Zatarains Crab Boil, Also Season the water with Oregano, Basil, and Bay Leaves. Once the chicken breast have cooked, remove from the stock. Remove the Bay Leaves from the stock. Cook spaghetti in the chicken stock, salt to taste. Drain (saving some chicken stock) and cool the angel hair pasta under cold water to stop the cooking process. Place the drained pasta in a 9x13 casserole dish. Dice the boiled chicken and place in sauce pan, add tomato sauce, season with Oregano, Basil, and Bay Leaves to taste. Simmer over medium heat. Chop three bell peppers and saute with garlic in olive oil. Add sauteed veggies to sauce. Pour sauce over the spaghetti and mix. You may need to add chicken chicken stock that you saved to fill the pan to near the top. Bake in a 350 degree oven for about 1 hours. Top liberally with shredded mozzarella and cheddar cheeses. Turn oven to broil and leave the casserole until the cheese is browned to a slight crust. Serves about 8.
This is an original recipe by Gerald Penton
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