Cook and drain spaghetti as directed on package.
In 10-inch nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken thighs; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook chicken 3 to 4 minutes on each side. Remove chicken from pan; set aside. Reduce heat to medium.
In same skillet, add mushrooms. Cover and cook about 5 minutes or until mushrooms are tender. Return chicken to skillet; pour cooking sauce over chicken. Sprinkle with basil. Cover and simmer about 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve over spaghetti.