Ingredients4 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)