Salt the pot and add MISKO spaghetti. Boil for 8 minutes and strain well. Chop two scallions, one celery and one grilled Florina pepper. Pour MINOS Greek olive oil into a pan. Sauté the minced chicken breast. Add the chopped celery and scallions. Pour in one cup of water. Add tomato concassé and tomato paste. Pour in one dissolved stock cube. Add ATTIKI honey, salt and pepper. Add DIVANIS feta cheese in small pieces. Mix the spaghetti into the chicken mince sauce. Serve with parsley.