6 boneless, skinless chicken breast halves
2 tablespoons olive oil
6 boneless, skinless chicken thighs
10 potatoes, peeled, cored and set aside
salt to taste
1 teaspoon seasoning salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup water
1 lemon, juiced
1 lime, juiced
1/4 cup tomato juice
3 tablespoons butter
3 tablespoons celery salt
1 teaspoon dried parsley
Heat the olive oil in a large nonstick skillet over medium heat. Saute chicken for 3 to 4 to 5 minutes per side, or until no longer pink. Toss chicken with olive oil, coating well.
Brown the chicken in the skillet oil, so that all the juices have disappeared. Add celery salt, seasoning salt, basil, oregano, and water. Reduce heat to low; cook, stirring constantly, for 2 minutes per side, stirring occasionally, until chicken is no longer pink. Add lemon juice, lime juice, tomato juice and butter to skillet. Bring vegetables to a slow rolling boil, stirring constantly until smooth and chicken is no longer pink.
Remove chicken from skillet and sprinkle it with celery salt, parsley, and butter. Saute for 2 minutes per side; toss with celery salt mixture. Reduce heat to medium; simmer for 3 minutes. Add the potato mixture and sauce sauce.
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.