Ingredients:
For the pasta
5 Boneless skinless chicken breast cutlets
12 oz. Spaghetti noodles
½ cup. Flour
1 tsp. Salt
¼ tsp. Pepper
1 tsp. Garlic powder
2 tsp. Italian seasoning
2 Tbsp. oil
For the sauce:
4 Tbsp. Butter
1 Onion Chopped
4 tsp. Minced garlic
2 Small tomatoes diced
1 Tbsp. Flour
1 cup. White wine
1 C. Heavy whipping cream
½ C. Parmesan cheese grated
1 tsp. Italian seasoning
½ tsp. Salt
¼ tsp. Red pepper flakes
Instructions:
Step 1:
Cook the spaghetti according to package instructions then set it aside.
Step 2:
Add the remaining ingredients for pasta, minus the chicken, to a Ziploc bag, zip the bag and shake well to combine the ingredients.
Step 3:
Add the chicken to the Ziploc back and shake so that it is coated in the flour mix.
Step 4:
Heat oil in a large skillet over medium-high heat. Add the coated chicken to the heated oil. Cook until browned on each side and cooked through. Then remove and set aside.
Sauce
Step 5:
Melt butter in the same skillet used for the chicken, with the heat on medium. Add the onions and saute until softened,
Step 6:
Add the tomatoes and garlic to the skillet, saute for 30 seconds, then sprinkle flour and stir to combine.
Step 7:
Pour the white wine into the skillet and saute for about 3 minutes. Then stir in the red pepper flakes and Italian seasoning.
Step 8:
Whisk in the heavy whipping cream and parmesan cheese and saute until the sauce thickens.
Step 9:
Stir the cooked spaghetti into the sauce, allowing for the sauce to coat the spaghetti properly. Add the chicken back into the skillet then serve