1/2 teaspoon dried minced onion
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
2 tablespoons dried oregano
2 cloves garlic, minced
1 (14.5 ounce) can beef broth or water
1 cup water
2 (8 ounce) cans tomato paste
2 (1 ounce) cans tomato paste with celery seeds, drained
2 cups shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in large pot with water just enough to cover.
In a large heavy plastic container, heat oil and cook, stirring, until hot. Place spaghetti in pot and cook, stirring occasionally, for 5 minutes or until al dente; drain and place in pot, covered, with enough of the water to cover about 1/2 cup. Add vinegar and chilies to pot. Cover and simmer 3 to 5 minutes or until spaghetti is tender.
In a large pot, heat beef broth and cook, stirring occasionally, until largely absorbed and thickened. Add tomato paste, tomato paste with celery seeds, tomato paste with celery seeds, cheese, and chicken. Add enough water to just cover.
Bring to a boil and cook 4 to 5 minutes but do not boil; season with salt and pepper. Reduce heat to medium low and simmer until warm; drain.