2 onions
1 lb. chicken breasts
3/4 c. corn
1 tbsp. oil
1 c. chicken broth
1 pinch salt
4 qts. water
2 tsp. salt
1 tbsp. oil
1 3/4 c. spaghetti
3 tbsp. fresh chives

Drain corn. Heat oil - fry onion (diced). Cut chicken into pieces, fry until golden or use already cooked chicken. Add corn, broth with salt and cook 15 minutes on low. Cook spaghetti with water and salt and oil about 8 minutes. Place drained pasta in dish. Spoon chicken over. Sprinkle with chives.

For a richer dish, add 3 tablespoons cream to chicken.