1small jarpimento corns (also called allspice or Jamacian Pepper)
1mediumgreen pepper (green capsicum)
1mediumyellow onion
¾boxspaghetti
1bagcheddar cheese - any kind
1stalkcelery - optional
Instructions
Boil chicken breasts or chicken pieces in a pot. Once your chicken is cooked, remove it from the pot and set it aside to cool down.
Then, put your chicken in the freezer to chill for 20 minutes. You need your chicken to be firm but not frozen.
Put the chicken meat in a processor and process for 1-2 minutes until grounded or minced.
Next, cook spaghetti in the same chicken broth until al dente. Drain the spaghetti and do not rinse.
Chop the vegetables, i.e., onion, bell pepper, and celery.
In another cooking pot, add the chicken and spaghetti together along with 2 cups of chicken broth.
Also, in the same pot, add the vegetables, cans of mushrooms, and celery. Add the pimentos and sprinkle the shredded cheese inside as well as on top of the meal.
Place the pot in the oven at 350°F so that it can brown the cheese through it and on top of the chicken spaghetti.
Leave in the oven for only 10 minutes. Take out and serve.