Chicken Breasts Romana

• 3 chicken breasts
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. vegetable oil
• 1 c. (3/4 lb.) diced ham
• 1 medium onion, chopped
• 3/4 c. sliced celery
• 1/2 tsp. basil
• 1 1/2 c. chicken bouillon or stock or water
• 2 (6 oz.) cans Hunt's tomato paste
• 1 Tbsp. minced parsley
• 1/2 lb. spaghetti, cooked

1. Sprinkle chicken with salt and pepper.
2. Lightly brown in oil. Remove chicken and set aside.
3. Add ham, onion, celery and basil to oil; simmer and stir for 5 minutes.
4. Return chicken to pan.
5. Add stock or water to tomato paste.
6. Pour over chicken.
7. Cover; simmer 40 to 60 minutes, turning occasionally.
8. Add parsley.
9. Serve with boiled spaghetti, swirled with a long-tined kitchen fork into individual portions.

chicken breasts, salt, pepper, vegetable oil, ham, onion, celery, basil, chicken bouillon, tomato paste, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350748 (may not work)