Instructions: Place pot with 2-3 quarts of water on to boil for spaghetti. Cut sun-dried tomatoes into small pieces.

Pour boiling water over them and let sit 5 minutes or until needed. Spray a nonstick pan with olive oil spray and saute onions on medium high until soft, about 5 minutes. Drain tomatoes and add to onions. Add peas and chicken stock. SImmer 1 minute. Add oil and stir well. When large pot of water come to a boil, add spaghetti and boil for 10 minutes. Drain.

In a serving bowl, toss spaghetti with vegetables.

Sprinkle with basil and add salt and pepper to taste.

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