| | Directions | | In large skillet, cook chicken and onion in oil until onion is tender. Remove chicken and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil, stir in spaghetti, broken in pieces. Reduce heat. Cover and simmer 15 - 20 minutes. Return chicken to pan, cook until juices are clear and spaghetti is tender. Sprinkle with parmesan cheese. |
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| Ingredients | | - |  | 4 boneless skinless chicken breast |
| - | | 1 onion chopped (medium) |
| - | | 2 tablespoons vegetable oil |
| - | | 1 can Italian diced tomatoes, undrained (14 1/2 ounce can) |
| - | | 2 cups chicken broth |
| - | | 1 teaspoon dried basil |
| - | | 1/4 teaspoon black pepper |
| - | | 8 ounces uncooked spaghetti |
| - | | 1/4 cup grated Parmesan cheese |
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