Combine spaghetti pieces, rice, Italian seasoning, minced garlic, and dried onion in bowl. Set aside.
Combine chicken broth and soy sauce in measuring cup. Set aside.
Heat one tablespoon of oil in large skillet (will need a lid) at medium-high heat. *If using fresh onions, saute the onions when oil is heated, before proceeding to next step.*
Add dry ingredients to skillet, coating in oil. Stir for 30 seconds.
Add the chicken broth/soy sauce mixture and almonds. Bring to a boil. Cover, reduce heat, and simmer for approximately 20 minutes (until all liquid is absorbed).
When rice is finished cooking, remove from heat, add cooked chicken, stir, and cover until chicken has heated through.