Step 1

Cut the hen into pieces and boil in salted water until meat is cooked through. Reserve 2 cups of the broth, reserve remainder for another use; set meat aside to cool.

Step 2

Once cooled, debone and shred the meat, discarding the bones; set aside.

Step 3

Next, use a soft skin peeler to remove the skins from the tomatoes, chop the tomato, reserving all of the juice that accumulates; set aside. May also substitute canned tomatoes.

Step 4

Prepare pasta al dente according to package directions. Drain, rinse, drizzle with olive oil and set aside.

Step 5

Meanwhile, in a skillet heat the olive oil over medium heat and add the chopped onion, celery, garlic and salt, sauté for about 5 minutes or until veggies are tender.

Step 6

Add the tomatoes, basil, tomato sauce, sugar, parsley flakes, Italian seasoning, Cajun seasoning, poultry seasoning; bring to a boil.

Step 7

Add bay leaves, reduce heat, and simmer for 1 hour or until reduced and thickened.

Step 8

Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency.

Step 9

Bring back to a boil, reduce heat and simmer for about 15-20 minutes or until heated through.

Step 10

Taste and add salt and pepper to taste, as needed.

Step 11

Toss pasta with a few spoons of the sauce, prepare individual servings and add additional sauce on top.