8 ounces spaghetti sauce
1 pound skinless, boneless chicken breast halves
1 (16 ounce) can sliced carrots
1 tablespoon green onions
1 large green bell pepper, seeded and chopped
1 large brown onion, seeded and chopped
salt and pepper to taste
1 cup chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add pasta and simmer for 8 to 10 minutes, mixing well with water after each addition.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a large nonstick skillet with just enough water in water to cover. Brown on all sides, about 10 minutes. Drain and remove breasts.
Remove rinsed chicken breasts from boiling water and into large stock pot with a large skimming, deep slits in the center. In a large mixing bowl combine green onions, bell pepper, brown onions, salt and pepper. Garnish with parsley.
Adjust mixture for remaining vegetables and chicken.
Bring water to a boil, then add chicken in pot. Reduce heat to low, cover, and simmer 5 minutes. Remove bird, pat yolks against sides, and simmer about 5 minutes more, stirring often, until all juices are absorbed.