INGREDIENTS

INSTRUCTIONS

Arrange chicken breasts in single layer in heavy skillet; add 4 cups
water, basil sprig, onion, celery, bay leaf, one teaspoon salt.  Heat
uncovered on medium heat until water begins to boil; reduce heat to
low. Simmer breasts covered 5 minutes. Remove skillet from heat.
Uncover. Turn breasts over in hot broth. Recover. Let stand off heat
for 5 minutes. Uncover again. Let chicken stand in broth for 10
minutes. Remove breasts to plate with slotted spoon.  Remove skin and
bones. Pull into 1" wide strips. Set meat aside covered.  Pour broth
into 4 cup glass measure. Return 1 cup of broth to skillet, reserve
remainder for other use. Cook spaghetti in boiling water for 8-10
minutes.  While pasta is cooking, add carrots to chicken broth in
skillet; heat to simmering over medium low heat. Simmer carrots
partially covered for 5 minutes. Add green beans, broccoli and peas;
simmer still partially uncovered, until tender 5-8 minutes. Remove
from heat, drain vegetables, reserving broth for other use. Wipe
skillet dry. Melt butter in skillet over medium heat. When foam
subsides stir in garlic, saute for 2 minutes.  Add vegetables,  chicken
and spaghetti. Toss in butter until coated.  Add more butter  and salt
to taste. Sprinkle with basil, and parmesan cheese.

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Nutrition (calculated from recipe ingredients)
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Calories: 1587
Calories From Fat: 940
Total Fat: 106.7g
Cholesterol: 536.4mg
Sodium: 794.7mg
Potassium: 2384.5mg
Carbohydrates: 42.1g
Fiber: 21.1g
Sugar: 12g
Protein: 120.9g