1/4 lb. bacon, chopped
1/2 lb. white chicken breast
1 onion, chopped
1 clove garlic, chopped
1/2 stalk celery, chopped
2 tbsp. parsley
1/4 c. olive oil
1 1/2 lb. shelled peas
1/2 c. beef stock
1 tomato, peeled
2 tbsp. basil
Salt and pepper
1 lb. spaghetti
1 tbsp. butter
Parmesan cheese, grated

Mix together bacon, onion, garlic, celery, and parsley; saute in olive oil for 10 minutes. Add beef stock, tomato, basil, salt, and pepper to taste. Cook about 5 minutes. Add peas and cook until peas are tender. In separate pot cook spaghetti in boiling water until desired tenderness; drain and add butter. Pour in vegetable sauce and toss. Sprinkle with cheese. Serves 8.