*Ingredients:
+For the chicken:
°4 skinless chicken breasts, halved horizontally
°1/2 cup flour
°1/2 teaspoon of salt
°1 teaspoon of pepper
°1 teaspoon garlic powder
°2 tablespoons Italian seasoning
°2 table spoons of olive oil
+Pasta :
°1 package 12 oz spaghetti
+White wine and parmesan sauce:
°4 tablespoons of butter
°1 small yellow onion chopped
°4 minced garlic cloves
°2 chopped green onions
°2 tomatoes, diced (not too large)
°1 tablespoon of flour
°1 cup heavy cream (or 35%)
°1 cup of white wine
°1/2 cup grated parmesan
°1 teaspoon Italian seasoning
°1/2 teaspoon of salt
°1/2 teaspoon crushed red pepper flakes
*METHODS :
CHICKEN BREASTS:
In bowl, blend flour, salt, black pepper, garlic powder & Italian seasoning.
Heat 2 tsp of olive oil in skillet on medium-high heat.
Using tongs, thoroughly coat the chicken breasts in the flour and spice mixture.
Place in the pan and cook for 4 to 5 minutes on each side.
Removing chicken from skillet and set apart.
SAUCE :
Cook the butter and onion over medium high heat until translucent, 2 minutes max.
Add the garlic cloves, green onions and chopped tomatoes (to avoid burning the garlic, always add after the onions are cooked.)
Then add . Add 1 tablespoon of flour to the skillet and whisk to combine well.
Now adding heavy cream, wine, Italian season, salt & red pepper flakes.
Bring the mixture to a simmer then add 1/2 cup grated parmesan.
Mix with a wooden spoon to obtain a homogeneous mixture.
Pasta :
Turn off the sauce heat and cook pasta in salted water according to package directions.
Drain, but do not rinse.
To serve :
Add the cooked pasta to the pan with the sauce and stir over low heat for 2-4 minutes.
Adjust seasoning if necessary.
Place the chicken on top of the pasta and heat covered for 5 minutes.
Serve generously sprinkled with Parmesan.
Enjoy !
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