3 large chicken breasts, cut in half
1/4 cup oil
salt
pepper
1 cup diced ham
1 cup onion, chopped
3/4 cup chopped celery
1/2 tsp. basil
2 - 6 ounce cans tomato paste
1 - 13 ounce can chicken broth
1 tbsp. parsley
1/2 lb. spaghetti

Fry chicken breasts in oil until brown. Season well with salt and pepper to taste. Remove from pan. To oil, add ham, onion, celery, and basil, simmer for 5 minutes, stirring. Add paste to broth. Return chicken back to skillet and simmer 1 hour or until done. Turn chicken breasts occasionally. Cook spaghetti in boiling water, drain well. Sprinkle chicken with parsley and serve over spaghetti.

Makes 6 servings.