Chicken Spaghetti - cooking recipe

Ingredients

4 c. canned tomatoes
2 c. chicken stock
1 Tbsp. chopped parsley
1 large onion, cut in quarters
1 clove or 2 garlic, peeled and crushed
1 Tbsp. Worcestershire sauce
2 tsp. salt
good pinch of basil
1 pinch thyme
1 lb. fresh or canned mushrooms
4 c. cooked chicken meat, cut into bite size pieces
2 Tbsp. flour
1 c. light cream
salt and pepper to taste
1/2 lb. spaghetti
1/4 lb. Cheddar cheese

Preparation

Simmer canned tomatoes and chicken stock until the liquid is reduced by one-half.
Season with parsley, onion quarters, garlic, Worcestershire sauce, salt, basil and thyme.
Slice and saute fresh or canned mushrooms in a little butter until golden; drain. Add to sauce, along with chicken meat.
Stir flour into mushroom drippings.
Add light cream.
Heat and stir until thickened. Season to taste with salt and pepper.
Add to tomato-chicken mixture.
Cool and freeze.