Prepare the pasta according to package directions the day before needed. Drain and store in the refrigerator overnight to make the pasta starch resistant.
To reheat the pasta when ready to use, allow a pot of water to boil and then dunk the spaghetti in the hot water for a couple of minutes.
In a pot of boiling water, boil the whole chicken. When the chicken is done, you can reserve the chicken broth to freeze or use in a soup or other dish.
Allow the chicken to cool before shredding. The only purpose of boiling the whole chicken is the benefit of preserving the fresh chicken broth. Alternatively, you can use shredded chicken from a rotisserie chicken or shredded chicken from the freezer.
In a large pot or Dutch oven, saute the celery, onion, green pepper and garlic in butter until soft.
Add the tomatoes, tomato paste and tomato sauce. Stir.
Stir in the chicken broth until the tomato paste has melted.
Add salt, pepper, chili powder, Worcestershire and hot sauce. Stir until combined.
Add the mushrooms and simmer until soft.
Add the shredded chicken and stir well. Simmer while reheating the spaghetti.
After the pasta is reheated and drained, mix the spaghetti with the chicken mixture. Combine well until all the spaghetti is coated with the sauce. Heat through and serve.
