12 ounces boned breast of chicken (2 chicken breasts)

1 cup sliced celery

1 large onion, cut in eight

2 chicken bouillon cubes

½ cup sliced water chestnuts

1 ½ cups boiling water

2 cups diagonally sliced broccoli spears (10-ounce package frozen broccoli, thawed and drained)

2 tablespoons cornstarch

2 tablespoons soy sauce

½ teaspoon salt

2 tablespoons toasted, slivered almonds

1 tablespoon butter or margarine

8 ounces thin spaghetti cooked

1 ½ cups sliced fresh mushrooms

Cut chicken into strips, about ¼ inch wide. Dissolve bouillon cubes in water; blend cornstarch and soy sauce to smooth paste; add to bouillon with salt. Cook chicken in butter, 3-4 minutes; remove chicken, leave liquid. Place mushrooms in pan; cook until slightly softened, add celery, onion and water chestnuts; cook 2-3 minutes, stirring frequently. Stir bouillon mixture into vegetables; add chicken and broccoli, bring to boil; cook until liquid is clear and slightly thickened. Serve over spaghetti; sprinkle with almonds.