Chicken Spaghetti

1 (4 pound) chicken, cooked, boned and finely chopped
2 green bell peppers, chopped
1 large onion, chopped
1 clove garlic, chopped
3 tablespoons extra virgin olive oil
1 large can tomatoes
1 can tomato soup
1 cup drained mushrooms
1 pound sharp Cheddar cheese, grated
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 pound long spaghetti, cooked in chicken broth
1 small bottle stuffed green olives, drained and sliced
Parmesan cheese

Saute green peppers, onion and garlic in olive oil. Add tomatoes and soup and simmer in heavy pot until thick. Add mushrooms, cheese, salt, pepper and Worcestershire to sauce.

Cook spaghetti in chicken broth; drain.

Combine sauce, spaghetti, olives and chicken. Top with Parmesan and serve.

Serves 10 to 12.