Ingredients
- 3 chicken breasts (whole)
- 2 tbls parmesan cheese
- 1 sprig basil (fresh)
- 1 stalk celery with leaves
- 1 bay leaf
- 1 clove garlic (crushed)
- 1 tbls basil (fresh chopped)
- 1 pepper (freshly ground)
- 950 ml water
- 260 gr green beans (fresh)
- 180 gr broccoli flowerets
- 130 gr spaghetti (thin)
- 130 gr carrots (sliced)
- 100 gr peas (fresh)
- 65 gr butter (unsalted)
- 1 slice of onion (thick)
Arrange chicken breasts in single layer in heavy skillet; add 4 cups water, basil sprig, onion, celery, bay leaf, one teaspoon salt. Heat uncovered on medium heat until water begins to boil; reduce heat to low. Simmer breasts covered 5 minutes. Remove skillet from heat. Uncover. Turn breasts over in hot broth. Recover. Let stand off heat for 5 minutes. Uncover again. Let chicken stand in broth for 10 minutes. Remove breasts to plate with slotted spoon. Remove skin and bones. Pull into 3 cm wide strips. Set meat aside covered. Pour broth into 4 cup glass measure. Return 1 cup of broth to skillet, reserve remainder for other use. Cook spaghetti in boiling water for 8-10 minutes. While pasta is cooking, add carrots to chicken broth in skillet; heat to simmering over medium low heat. Simmer carrots partially covered for 5 minutes. Add green beans, broccoli and peas; simmer still partially uncovered, until tender 5-8 minutes. Remove from heat, drain vegetables, reserving broth for other use. Wipe skillet dry. Melt butter in skillet over medium heat. When foam subsides stir in garlic, saute for 2 minutes. Add vegetables, chicken and spaghetti. Toss in butter until coated. Add more butter and salt to taste. Sprinkle with basil, and parmesan cheese.