1 lg. hen
1 lb. spaghetti
2 c. celery, diced
2 c. onion, diced
1 bell pepper, diced
1 lg. garlic clove, diced
1 sm. jar pimento
1 jar mushrooms
1 (#2) can tomatoes, diced
1 can tomato juice
1 can tomato paste
1/2 c. Wesson oil
1 tsp. chili powder
Salt & pepper to taste

Boil chicken until tender; remove from the bone. Place oil in skillet; add celery, onion, bell pepper and garlic; cook until browned. Add tomato paste, canned tomatoes and tomato juice. Cook slowly for 1 hour. Add chicken, 1 to 2 cups chicken broth, pimentos and mushrooms; mix well. Pour over cooked spaghetti. Serve hot with grated cheese and garlic bread.