1. Prepare the Chicken:
Cut chicken breasts horizontally to make them thin or use thin-cut chicken breasts.
Pat dry the chicken breasts with paper towels.
In a bowl, combine flour, salt, black pepper, garlic powder, and Italian seasoning.
Coat the chicken in the flour mixture, ensuring both sides are covered.
2. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat.
Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Set the chicken aside.
3. Make the Sauce:
In the same skillet, melt butter and sauté onion and garlic until translucent (about 2 minutes).
Add scallions and tomatoes, then stir in flour to thicken.
Pour in the heavy cream, white wine, Italian seasoning, salt, and crushed red pepper flakes. Bring to a simmer.
Stir in the Parmesan cheese until the sauce is smooth and creamy.
See also HALUSKI (CABBAGE AND NOODLES)
4. Cook the Pasta:
Cook the spaghetti according to package instructions until al dente. Drain, but do not rinse.
5. Final Assembly:
Add the cooked pasta to the sauce and stir for 2-4 minutes over low heat.
Return the chicken to the skillet, placing it on top of the pasta. Let it warm up for about 5 minutes.
Serve the chicken either on top of the pasta or next to it. Sprinkle with more Parmesan cheese, if desired.
This creamy, savory dish will be a hit at the dinner table! 🧀🍝 Enjoy!
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