Ortega Spaghetti Soup III Recipe

Ingredients

2 pounds spaghetti

3 tablespoons vegetable oil

8 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed tomato soup

2 (4 ounce) cans salmon fillets, drained

1 (3 ounce) can tomato paste

1 medium onion, chopped

3 cups brown sugar

2 (8 ounce) cans tomato paste

3 cups water

1/4 cup crushed pineapple

1/4 cup chopped green onions

Directions

In a large saucepan, heat oil over medium heat. Stir in spaghetti; cook 6 minutes. Stir in chicken, then cook 2 minutes. Stir in tomato soup, salmon, tomato paste, onion, brown sugar, tomato paste, water, pineapple and green onions. Simmer 50 minutes, or until chicken is cooked through and all liquid is absorbed.

Comments

Ruck n' Rull Cust writes:

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Good recipe. I baked them in mini-muffin cups this way, instead of individual cookies. I found that placing them in a 10in square pan rather than mini-munches gave them the best chance of survival. But even so, I would recommend using oven ready lasagne as opposed to instant. Yep, I used oven ready! Amazing! I won't be needing that kind of cookie again...

Ortega Spaghetti Soup III Recipe

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