Clock-Watcher Chicken



4 boneless skinless chicken breast halves
1 medium onion, chopped
2 tablespoons vegetable oil
1 can (14 ½ ounces) Italian diced tomatoes, undrained
2 cups chicken broth
1 teaspoon dried basil
¼ teaspoon pepper
8 ounces uncooked spaghetti broken into 2 inch pieces
¼ cup grated Parmesan cheese


In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti. Reduce heat; cover and simmer for 15-20 minutes. Return chicken to pan; cook until juices run clear and spaghetti is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.

(From Quick Cooking, July/Aug 2000, p. 59)



About TJ

In 2015 my family moved from a small village in mid-Michigan to five beautifully forested acres in Northern Michigan. We love the lakes and rivers, the forests, and the billions of stars we can see in the night sky, as well as the many cultural and historical activities in our area. We also love that the deer and wild turkeys come right up to our house. This is where our hearts are! I have multiple cats (five the last time I counted), and a sweet introverted dog who rarely barks and who deeply loves the six adorable ducks and nine chickens that have become part of our family. I enjoy reading, studying, writing, and learning new things. I also enjoy walking my dog, cuddling my cats, and gardening. I love nature. The world fascinates me.

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