1 cup boneless, skinless chicken breast meat
1 cup water
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (3 ounce) package spaghetti sauce mix
1 (10.5 ounce) can beef broth
1 (6 ounce) can tomato paste
1/2 cup olive oil
1/4 cup minced garlic
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
salt and pepper to taste
In a saucepan over medium heat, bring the water to a boil. Add the chicken and stir until cooked through. Remove from heat and stir in the tomato sauce, tomato paste and olive oil; simmer for 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a small baking sheet.
In a large skillet over medium heat, brown the chicken and tomato sauce. Season with garlic, basil, parsley, salt and pepper. Spoon the mixture into 6 lightly greased baking sheets; sprinkle with salt and pepper.
Bake for 15 minutes or until chicken is cooked through and juices run clear.