2 boneless chicken halves - cut into strips
1 green bell pepper, finely chopped
1 onion, thinly sliced
1 bunch celery, sliced
1 clove garlic, minced
1 large carrot, sliced
1 large red onion, sliced
1 (6.5 ounce) can green beans, drained
1 (6 ounce) can soda, grape juice concentrate
1 tablespoon soy sauce
1/2 cup chopped fresh parsley
1 tablespoon grated Parmesan cheese
Place chicken halves and green pepper in large saucepan with water to cover. Cover and simmer until cooked through and tender, about 15 minutes. Drain chicken and place them in large bag with juice in seal packet. Keep warm.
Add vegetables and garlic; allow chicken to come to a full rolling boil. Reduce heat to medium. Cover and simmer for 5-10 minutes, or until chicken is cooked through and tender. Remove chicken.
Meanwhile, heat spaghetti sauce in large skillet over medium heat. Add chicken and bell pepper; cook until golden brown.
Stir in celery skin strips; remove chicken and red onion pieces. Next, pack celery skin with vegetable mixture. Transfer to large bowl
Stir chicken into chicken mixture. Add green bean skins, carrot and red onion pieces. Transfer to large bowl. Stir in orange juice, condensed lemonade and shortening. Cover heat.
Heat uncovered spaghetti sauce in preheated skillet over high heat. Stir in Parmesan cheese and cook for about 2 minutes. Allow to heat through and serve at room temperature.