1 (10 ounce) can spaghetti sauce
2 (15 ounce) cans chicken broth
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 large tomato, diced
2 onion, sliced
1 (16 ounce) can Italian-style diced tomatoes, drained
3 cloves garlic, minced
1 (5 ounce) can shredded mozzarella cheese
In a large pot over medium heat combine spaghetti sauce, chicken broth and the olive oil. Stir until melted. Season with salt and pepper. Simmer 1 hour, stirring frequently, while simmering.
Stir chicken into sauce mixture. Cover pot and turn to coat. Pour tomato sauce over chicken. Sprinkle with tomato, onion and Italian-style diced tomatoes.
Reduce heat to low. Cover and simmer 2 to 3 hours, stirring occasionally, and stirring occasionally, until chicken is cooked through.
Remove chicken from sauce mixture and shred on 3 to 4 medium size shreds.
Cool. Transfer chicken into a medium bowl and stir in spaghetti sauce mixture while mixing well. Transfer chicken into a pot with a lid or metal wrap.
Remove foil from pot.
Stir chicken into sauce mixture. Return pot to low heat. Cook over medium heat for 1 hour.
Stir spaghetti sauce into pot and bring to a boil, stirring constantly. Stir chicken mixture back into sauce mixture. Cover pot and simmer 2 hours, stirring occasionally.
Heat olive oil in a large skillet over medium heat. Add chicken, tomato sauce and pasta into pot. Gently stir throughout.
While the sauce cooks, in a small bowl, combine cheese and cheese mixture and add in the drained shrimp or fish. Turn to coat.