Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot.
Add chicken breasts to pan, and saut for 1 to 2 minutes on each side or until the chicken is lightly browned.
Remove chicken breasts from pan.
Add 1 1/2 teaspoons oil and remaining chicken, and saut for 1 to 2 minutes on each side or until chicken is lightly browned.
Remove chicken from pan.
Heat 1 tablespoon oil in pan.
Add onion and garlic, and saut for 5 minutes.
Add celery, and saut 5 minutes.
Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves.
Serve with pasta, and garnish with parsley sprigs, if desired.