1 (2 pound) whole chicken, cut into strips
1 large onion, thinly sliced
2 tablespoons olive oil
1 cup white wine vinegar
2 tablespoons beef bouillon granules
3 slices yellow cheese, sliced
1 (4 ounce) can sliced mushrooms, with liquid
2 cups chicken broth
1 cup uncooked spaghetti
1 teaspoon salt and pepper to taste
1 (13 ounce) can sliced mushrooms, drained
1 (28 ounce) can Italian-style stewed tomatoes
1/2 teaspoon chili powder
2 teaspoons dried rosemary
1/4 teaspoon black pepper
1 (12 ounce) can diced tomatoes with green chile peppers
1 (6 ounce) can crushed pineapple with juice
1 (6 ounce) can diced green chile peppers, drained
1 (6 ounce) can tomato paste
4 cloves garlic, crushed
1/4 cup chicken broth
1 (8 ounce) can whole peeled tomatoes, with liquid
2 tablespoons honey
The same steps you've used for making curried chicken, onion, olive oil, vinegar and bouillon for cooking.
In a large bowl, mix together the wine vinegar, bouillon, cheese, mushrooms, chicken broth, pasta, salt and pepper. Mix well. Slice tomatoes into six wedges and place on salad plates. Stir tomatoes into chicken mixture and mix well with liquid.
In a large bowl, mix together chicken, tomatoes, vegetables, chicken sauce, tomato paste and garlic and stir it all together. Spoon mixture over chicken, onion and tomato salad. Garnish with green chile peppers, pineapple and mushrooms. Serve with chicken, egg whites, tomatoes and wine vinegar mixture.
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