I love to use angel hair pasta whenever I make this dish because this very thin type of spaghetti is my favorite. However, any type of pasta will work well.

Ingredients:

10 oz. chicken breast (crushed and cut into very small pieces)
12 oz pasta (angel hair - already boiled)
½ cup white onion (diced)
1/3 cup tomatoes (diced)
¾ cup chicken stock
½ cup shredded carrot
3 tbsp. ketchup
2 tbsp. olive oil
1 tbsp. margarine
1 tsp. salt
2 tsp. worchester sauce
½ tsp. white pepper
2 each basil leaves
1 pinch ground bay leaves

Preparation:

1. Using a medium heat setting, heat the olive oil in a large saucepan and add the margarine until it dissolves.
2. Add the white onion to the saucepan and stir for a few minutes, then add the chopped chicken and continue to stir until thoroughly cooked.
3. Add the tomatoes and chicken stock cooked until it begins to boil.
4. Add the worchester sauce, salt, white pepper and ketchup and stir for a few minutes, then add the ground bay leaves and turn off the heat.
5. Place the pasta into a bowl and pour the contents of the saucepan on top of the pasta and decorate with basil leaves and shredded carrot on a side.

Make 2 servings