One Pot Spaghetti

Extended Shelf Life for: Mushrooms, Onion, Green Pepper, Jalapeno and Tomato

Confession: This was not our favorite dish. BUT, I'm 99.99% certain that's because I used an un-seasoned cast iron kettle which may not have had the best reaction to tomato sauce...and because we use dumpster food. I'm quite confident, that the recipe, as printed in Better Homes and Gardens would be absolutely delicious, because as of now, that singular cookbook has only failed me when I've failed it...which leaves the blame on only one of us...and it's not the cookbook.

So, if you've got a well seasoned pot, more experience with cast-iron or planning to use a stainless steel pot, this recipe is definitely for you!

Ingredients/Directions:

In a large pot saute 1-2 cups sliced Mushrooms, 1 diced Onion, 1 diced Bell Pepper, 1 diced Jalapeno and 1 minced clove of Garlic until tender, season with salt and pepper.

Stir in 1 diced tomato, 2 cups of Chicken (or Turkey or any other) Broth, 1 3/4 cups Water, 6 oz. of Tomato Paste and Italian Seasoning. Bring to a boil before adding 6 oz. of dried, broken Spaghetti Noodles.

Return to boiling, reduce heat and simmer, uncovered for 15-20 minutes until spaghetti is desired tenderness and sauce is desired consistency.

Enjoy!