3    Whole Chicken Breasts; 12
-oz. each
4 c  Water
1    Small   Spri Fresh Basil
1    Thick Slice Onion
1    Stalk Celery With Leaves
1    Bay Leaf
Salt
1    12 Oz Thin Spaghetti
1 c  Fresh Green Beans
2 c  Broccoli Flowerets
1/2 c  Fresh Peas
1/2 c  Unsalted Butter
1    Clove Garlic; crushed
1    Tbl Fresh Basil; chopped
2    Tbls Parmesan Cheese
Freshly Ground Pepper
1 c  Carrots; sliced

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 1″ 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.