Next add in the chicken stock and start to stir. Wait a few minutes until you notice the sauce begin to thicken, and sprinkle in some salt and pepper to taste.
Add the chicken breasts once again to the mixture.
Cover the frying pan, and let it all simmer together for approximately 10 minutes.
Whilst you have the chicken going, prepare the spaghetti according to the packet instructions.
After the allotted time, remove the cover on the frying pan and check to see if the chicken is cooked throughout.
If so, drain the spaghetti and divide it equally onto two plates.
Scoop the chicken on top of the pasta, making sure to get lots of the sauce as well.
Garnish with parsley and serve.
Recipe by Mamma Mia! at http://recipes.hellomagazine.com/italianfood/20120712/chicken-marsala/