In a large frying pan, cook chopped chicken in oil with 1 teaspoon of chopped basil over medium heat until browned and not pink inside, about 10 minutes. Remove from skillet. Add apples, chopped onion, rest of basil leaves applesauce, water and salt to the skillet. Bring to a light boil. Reduce heat to simmer; cover and cook until apples are tender. Combine sour cream and flour; add to the apple mixture. Stir and cook until cream sauce is warm. (Do not boil, as this will cause sour cream to separate.) Add chicken pieces and stir. Arrange spinach pasta on a serving plate. Top with Chicken Applecream. Calories per serving 541.8, 6.8 fat, 11.6 % fat.