Ingredients:
5Boneless skinless chicken breast cutlets
12oz.Spaghetti noodles
½C. Flour
1tsp.Salt
¼tsp.Pepper
1tsp.Garlic powder
2tsp.Italian seasoning
2Tbsp.Oil
For the sauce:
4Tbsp. Butter
1Onion Chopped
4tsp.Minced garlic
2 Small tomatoes diced
1Tbsp.Flour
1C.Heavy whipping cream
½C.Parmesan cheese grated
1tsp.Italian seasoning
½tsp.Salt
¼tsp.Red pepper flakes
Instructions:
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.
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.