1 (2 oz.) can Hunts paste
2 (6 oz.) can Hunts sauce
1 whole chicken
3 tsp. Worcestershire sauce
French dressing
Mustard, dry
Onions, peppers
Olive oil
2 zucchini (med.)
1 box spaghetti
Grated cheese, optional
Garlic bulb or flakes
Bay leaves
Oregano

Mix pasta and sauce with 1 tablespoon Worcestershire sauce, dash mustard, 1/2 bottle dressing, bay leaves and pinch oregano; simmer in oil. Cook onions and garlic peppers until tender. Add to sauce. Boil chicken until tender. Strip from bones. Place in sauce.

Slice zucchini and put in chicken broth to cook, when almost done add to sauce. Cook spaghetti in remaining broth. Drain to serve; save broth and add to simmering sauce to add flour and desired thickness of sauce. Add more broth, evaporate by cooking to desired thickness.