ITALIAN CHICKEN PASTA

Ingredients:

• 5 Boneless, skinless chicken breast cutlets
• 12 oz. Spaghetti noodles
• ½ cup 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 cup Heavy whipping cream
• ½ cup Parmesan cheese, grated
• 1 tsp. Italian seasoning
• ½ tsp. Salt
• ¼ tsp. Red pepper flakes

Instructions:

1. Cook the spaghetti according to your preference, then drain and set it aside.
2. In a Ziploc bag, combine ½ cup of flour, 1 tsp of salt, ¼ tsp of pepper, 1 tsp of garlic powder, and 2 tsp of Italian seasoning. Shake the bag to ensure the ingredients are well combined.
3. Place the chicken in the Ziploc bag and shake it to coat the chicken cutlets evenly with the seasoned flour mixture.
4. Heat 2 tbsp of oil in a large skillet over medium-high heat on the stove. Add the coated chicken cutlets to the skillet and sauté them until they are browned on each side and cooked through. Once cooked, remove the chicken from the skillet and set it aside.
5. In the same skillet, add 4 tbsp of butter and reduce the heat to medium.
6. Add the chopped onions to the skillet and sauté them until they become softened.
7. Toss in the diced tomatoes and minced garlic, sautéing them for about 30 seconds.
8. Sprinkle 1 tbsp of flour into the skillet and stir it to combine with the ingredients.
9. Add the red pepper flakes and 1 tsp of Italian seasoning, stirring them into the mixture.
10. Gradually whisk in 1 cup of heavy whipping cream and ½ cup of grated Parmesan cheese. Continue to sauté until the sauce thickens to your desired consistency.
11. Stir the cooked spaghetti into the sauce, ensuring it is well coated.
12. Finally, add the cooked chicken cutlets back into the skillet before serving.

Enjoy your homemade Italian Chicken Pasta!