2 tbsp. butter
2 tbsp. olive oil
3-4 chicken breast halves, boned - skin removed
1 onion, chopped
1-2 cloves garlic, minced
4-6 stalks celery, sliced
1 (4 oz.) can diced green chilies
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. MSG (optional)
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. grated Cheddar cheese
2 (1 lb.) cans diced tomatoes, drain off part of liquid
Thin spaghetti, cooked and drained

Cut chicken into strips and brown in the butter and olive oil. Remove from skillet and set aside. Add onion, garlic, celery to skillet and saute until soft (about 5 minutes). Stir in tomatoes, green chilies and seasonings. Cook, uncovered, over medium heat about 10 minutes. Add chicken and cook until well heated.

Serve over cooked thin spaghetti. Top each serving with grated Cheddar cheese. May also add crushed corn chips as a topping.