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1
Arrange chicken breasts in single layer in heavy skillet; add 4 cups water, basil sprig, onion, celery, bay leaf, one teaspoon salt.
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2
Heat uncovered on medium heat until water begins to boil; reduce heat to low.
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3
Simmer breasts covered 5 minutes.
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4
Remove skillet from heat.
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5
Uncover.
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6
Turn breasts over in hot broth.
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7
Recover.
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8
Let stand off heat for 5 minutes.
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9
Uncover again.
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10
Let chicken stand in broth for 10 minutes.
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11
Remove breasts to plate with slotted spoon.
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12
Remove skin and bones.
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13
Pull into 1 inch wide strips.
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14
Set meat aside covered.
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15
Pour broth into 4 cup glass measure.
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16
Return 1 cup of broth to skillet, reserve remainder for other use.
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17
Cook spaghetti in boiling water for 8 to 10 minutes.
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18
While pasta is cooking, add carrots to chicken broth in skillet; heat to simmering over medium low heat.
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19
Simmer carrots partially covered for 5 minutes.
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20
Add green beans, broccoli and peas; simmer still partially uncovered, until tender 5 to 8 minutes.
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21
Remove from heat, drain vegetables, reserving broth for other use.
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22
Wipe skillet dry.
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23
Melt butter in skillet over medium heat.
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24
When foam subsides stir in garlic, saute for 2 minutes.
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25
Add vegetables, chicken and spaghetti.
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26
Toss in butter until coated.
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27
Add more butter and salt to taste.
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28
Sprinkle with basil, and parmesan cheese.
