- 4 (4 ounce) boneless, skinless chicken breast halves
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 (14.5 ounce) can Italian diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon dried basil
- 1/4 teaspoon pepper
- 8 ounces uncooked spaghetti, broken into 2-inch pieces
- 1/4 cup grated Parmesan cheese
- In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti. Reduce heat; cover and simmer for 15-20 minutes. Return chicken to pan; cook until juices run clear and spaghetti is tender. Sprinkle with Parmesan cheese.