1 (2 pound) whole chicken breast
1 cup chopped celery
1 clove garlic, covered
1 onion, chopped
1 cup frozen chopped black-bean sprouts
1 cup leftover black-bean crumble
8 cups dried basil
2 cups frozen chopped celery
2 cups grated Parmesan cheese
4 cups fresh cream cheese
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
Saute celery, garlic and onion in a large skillet over medium heat until tender-crisp. Stir in black-bean crumbled beans, diced tomatoes, 2 cups crumbled bacon, pasta, mushrooms, cut pepper into flour until crumbled, one cup at a time, with careful not to break the beans.
Stir in basil, celery, crushed pasta, black-bean crumbles, the crushed crumbles and the eggs. Bring to a boil, then reduce heat to low and simmer for an hour, or until the mixture thickens enough to coat the back of a metal spoon and the chicken chunks are no larger than peas.
Serve over very cold pasta, or over warm water.