Cut chicken breast into 3/4 inch squares.
Sauté in small amount of vegetable oil over medium to medium-low
heat. Dice onions and add to chicken.
Cook chicken thoroughly, testing by
cutting largest piece - juices should no longer run pink and
chicken will be tender.
Sprinkle liberally with basil, garlic and allspice.
Stir in.
Stir in chicken gravy, reducing heat to a
simmer. Sprinkle with flour and stir in water to achieve desired
thickening.
Cook spaghetti according to packet
instructions.
Simmer for 5 minutes over low heat,
stirring in 2 oz of Parmesan cheese. Fold in sour cream and
remove from heat.
Drain and rinse cooked spaghetti with cool
water.
Top individual portions of spaghetti with
Chicken Alfredo combination and then sprinkle remaining Parmesan
on top.
