Chicken & Pasta Primavera

Directions

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 inch 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 to 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 to 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, sauté 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.