1 (3 to 3 1/2 lb.) hen
2 med. onions, chopped
3 ribs celery (plus tops)
1 lg. green pepper, chopped
1 clove garlic, crushed
8 oz. can mushroom stems and pieces (with juice)
1 can tomato paste
2 tomato paste cans water
Parsley or parsley flakes
1 sm. can pimentos, chopped
12 oz. vermicelli or thin spaghetti
Grated Parmesan cheese (optional)

Cook hen with desired seasonings until tender. Take meat from bone and discard skin; strain broth (6 cups needed). For seasonings, use celery or celery tops, onion, salt, pepper, and parsley flakes.

For sauce, saute onions, celery, green pepper and garlic until limp. Add mushrooms, tomato paste, water, parsley and pimentos and simmer 45 minutes to become well seasoned and thickened. Add chicken and simmer in sauce 15 minutes. Bring to a boil in a large pot the 6 cups of chicken broth.

Add 12 oz. spaghetti, cover and cook until tender. (Do not over cook spaghetti.) Without draining above, turn tomato-chicken mixture into pot and mix lightly. Serve with grated Parmesan cheese, if desired.