1 chicken, boiled and deboned, reserve broth
1 medium onion, chopped
2 c. celery, finely chopped
1/2 c. bell pepper, finely chopped
2 tbsp. cooking oil
2 (4 oz.) cans tomato sauce
1 (16 oz.) pack spaghetti

Boil chicken and debone, reserving broth. Saute onions, celery, and bell pepper in cooking oil. Break spaghetti in pot; add sauteed mixture, tomato sauce, broth, and chicken. Salt and pepper to taste. Cover and cook on low heat until spaghetti is tender.