1. Bring 2 ½ quarts unsalted water to a boil in a covered 4 ½ qt or larger Dutch oven or soup pot. 2. When the water reaches a rapid boil, add the spaghetti and cook 9 minutes. 3. Meanwhile, cut the chicken (fresh or partially defrosted) into ½ inch strips. 4. Combine the bread crumbs, Parmesan cheese and basil in a large zipper top bag. 5. Heat the olive oil over medium heat in a 12 inch nonstick skillet that has a lid. 6. Place the chicken in the crumbs, shaking to coat, then place them in the hot oil. 7. Raise the heat to high and cook until chicken is cooked through, 4-5 minutes, turning to lightly brown on all sides. 8. Remove chicken from the skillet to a plate and set aside. 9. Add the tomatoes, tomato paste and water to the skillet; stir well. 10. Return the chicken to the skillet, covering them with sauce (reserve chicken for anyone that likes it plain). 11. Reduce heat to low and sprinkle the mozzarella evenly over the contents of the skillet. 12. Cover and continue to simmer until the cheese melts, 1-2 minutes. 13. Drain the spaghetti and place some on each plate. 14. Top with chicken and sauce and serve. ---------------------------------------------------------------------------
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Ingredients
