Chicken Spaghetti

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3 tablespoons grapeseed oil, divided

3 ribs celery, small dice

1 medium yellow onion, small dice

2 tablespoons minced garlic

1 large red or green bell pepper, seeds removed and roughly chopped

10 ounces tomato juice (recommended: V8)

2 (12 to 15-ounce) cans whole peeled tomatoes

1 teaspoon dried oregano

2 pounds boneless chicken, boiled and pulled into bite-size pieces

1 tablespoon minced basil leaves

1 cup chicken broth

1 1/2 pounds spaghetti, cooked

1 green onion, cut on bias

1 cup grated Parmesan