1 (3 pound) chicken
8 ounces spaghetti
1 tablespoon butter
1 small can mushrooms, drained
1 small onion, diced
1 green bell pepper, diced
1 (3) can tomatoes
Black olives, to taste
1/2 pound Cheddar cheese, grated

Cook chicken slowly in about 2 quarts lightly salted water. When tender, remove chicken from stock. Bone and dice. Cook spaghetti in stock. Drain.

Saut