5 Boneless skinless chicken breast cutlets
12 oz. Spaghetti noodles
½ C. 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 C. White cooking wine
1 C. Heavy whipping cream
½ C. Parmesan cheese grated
1 tsp. Italian seasoning
½ tsp. Salt
¼ tsp. Red pepper flakes
-Cook the spaghetti to your liking, drain and set aside.
-In a Ziploc bag, combine ½ cup flour, 1 tsp. Salt ¼ tsp pepper, 1 tsp garlic powder and 2 tsp Italian seasoning. Shake to combine.
-Add the chicken to the Ziploc back and shake to coat well.
-Heat the oil in a large skillet over medium high heat on the stove and add the chicken. Saute until browned on each side and cooked through. -Remove and set aside.
-To the skillet, add the butter and reduce the heat to medium.
-Mix in the onions and saute until softened.
-Add in the tomatoes and garlic and saute for 30 seconds.
-Sprinkle in the flour and stir to combine.
-Pour in the white cooking wine and saute for several minutes.
-Stir in the red pepper flakes and Italian seasoning.
-Whisk in the heavy whipping cream and parmesan cheese. Saute until the sauce thickens.
-Stir the cooked spaghetti into the sauce and add the chicken back into the skillet before serving.