4 tbls. butter
1 large onion, diced
1 small green bell pepper, diced
5 cloves garlic, minced
2 tbls. all-purpose flour
1 (6-oz.) can tomato paste
1 (10-oz.) can diced Ro-tel tomatoes
1 (15-oz.) can tomato sauce
1 tbl. sugar
2 tbls. dried parsley
1 whole bay leaf
3 1/2 cups chicken broth for the sauce (reserve the remaining broth for boiling the pasta)
8 ozs. fresh mushrooms, sliced (optional)
1 lb. angel hair pasta
Grated Parmesan cheese, if desired
Place chicken in large pot. Sprinkle 4 teaspoons salt and 4 teaspoons pepper over chicken. Cover chicken with water and place lid on pot. Bring to a boil and then simmer for 2 hours or until chicken is fully cooked. Remove chicken from broth, saving broth. Allow chicken to cool before deboning.
In another large pot, melt butter. Then add onion, bell pepper and garlic. Cook until vegetables are wilted. Add the flour to wilted vegetables and stir until blended. Add tomato paste and blend. Add Ro-tel tomatoes and tomato sauce and blend until mixed. Add sugar, 1 tablespoon salt, 1 tablespoon pepper, parsley and bay leaf. Mix well. Add the 3 1/2 cups of reserved chicken broth.
Now add the deboned chicken. Add mushrooms, if desired, and bring mixture to a slow simmer. Cover and cook for about 2 hours, stirring occasionally. Using the remaining chicken broth, add enough water to boil pasta. Season to taste. Garnish plates with Parmesan cheese, if desired.