4 chicken breasts (skinned)
1/2 c. cooking wine
1 c. slivered almonds
1/2 c. chopped black olives
1 sm. pkg. spaghetti
1 c. chopped celery
1 c. chopped onion
1 jar pimientos
1 c. grated Velveeta cheese

Simmer chicken breasts in 4 cups of water and cooking wine until tender. Chop. Cook spaghetti in leftover broth and wine. Drain. Saute celery and onion. Combine all ingredients, mix well. Bake in 9x12 baking dish at 400 degrees until bubbly.