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.
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