1 (3 pound) whole chicken, cut into pieces
1 pound linguine pasta
3 onions, thinly sliced
4 slices white bread
1 teaspoon chicken bouillon granules
1/4 cup heavy cream
1/2 teaspoon salt
2 teaspoons Italian seasoning
3 cloves garlic, crushed
1 cup cold water
2 tablespoons butter
1/2 teaspoon dried basil leaves
Trim fat from bag of chicken and set aside.
In large saucepan over medium high heat, melt butter or margarine. Cook onion and bread until brown. Stir in bouillon granules, cream, salt and Italian seasoning. Bring to a boil and then remove lid. Remove from heat and whisk in garlic. Whisk in 2 cups cold water and cook 45 minutes. Stir in chicken mixture and cook 15 minutes or until tender. Stir in basil. Serve over hot pasta.