1 (10 ounce) package spaghetti with meat
1 (12 ounce) jar spaghetti sauce
1/3 cup Italian-style salad dressing
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
6 large mushrooms, minced
1 cup cold water
1 (128 ounce) bottle orange juice
3 tomatoes, chopped
2 tablespoons basil
1/4 teaspoon dried oregano
1 glaze
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. In food processor, combine spaghetti sauce, tomatoes, basil, oregano and salt and pepper. Process through low speed, 5 to 7 seconds. Return processor to primary processor; process 20 to 30 seconds. Place lid, seal, and process 1 minute more. If process takes 4 to 5 minutes, increase speed slightly. Increase this to 4 to 5 minutes, or until front of potato is crisp and potato is tender. Transfer to temperature-control bowl and chill 2 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
In a 2 quart saucepan, saute onions and peppers in olive oil, onion, pepper, retained spaghetti, then saute. Continue to cook 1 minute, stirring occasionally, then reduce heat to medium-low heat and cook just until onions and peppers start to thicken. Stir in chicken and cook 2 to 3 minutes.
While spaghetti is cooking, prep the sauce: In a medium saucepan bring water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Serve spaghetti: In a medium bowl combine pasta, salad dressing, olive oil, onion, bell pepper and mushroom; mix well and stir in tomato sauce.
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