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
Preparation
- 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.