Ingredients:
For cooking chicken:
4 thin boneless skinless chicken breasts (or 2 thick ones, halved horizontally and paper towel dried)
½ cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons olive oil
Pasta:
12 oz of spaghetti
White Wine Parmesan Sauce:
4 tablespoons butter
1 small yellow onion (or use ½ onion) chopped
4 garlic cloves minced
2 scallions chopped
2 small tomatoes diced
1 tablespoon flour
1 cup heavy cream
1 cup white wine
½ cup Parmesan cheese shredded
1 teaspoon Italian Seasoning
½ teaspoon salt more to taste
¼ teaspoon crushed red pepper flakes
You my also like:
CAJUN SHRIMP AND STEAK ALFREDO PASTA
rack Proof: New York Style Cheesecake
PREPARATION:
Getting ready CHICKEN BREASTS: Make a point to cut chicken bosoms on a level plane to make them slender. Or on the other hand, utilize dainty chicken bosoms in the first place. Paper towel dry the chicken. In a huge bowl, join flour, salt, dark pepper, garlic powder and Italian flavoring. Mix well to mix. Utilizing a fork or utensils, coat the chicken bosoms in the flour blend by squeezing into the combination with utensils and afterward flipping the chicken over to cover the opposite side. Put away. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a huge skillet over medium-high intensity. When the skillet is hot, place flour covered chicken bosoms in the skillet and cook for 4 to 5 minutes on each side, until brilliant brown on the two sides and cooked through, turning once between cooking, around 8-10 minutes. Eliminate chicken from dish and put away. SAUCE: Add margarine, diced yellow onion and minced garlic cloves to skillet. Cook on medium high until onions and garlic are clear, around 2 minutes. Next add hacked scallions and tomatoes. Add 1 tablespoon flour to dish and speed to join. Presently add weighty cream, wine, Italian Seasoning, salt and red pepper pieces. Carry combination to a stewing point and afterward add ½ cup of destroyed Parmesan cheddar. Utilize a whisk or a wooden spoon and blend it in until you have a smooth combination. COOKING PASTA as per your bundle directions in pungent water. I like pasta that is neither too hard nor excessively delicate, so I generally cook it Al Dente. Channel, yet don’t wash. Last ASSEMBLY: Add cooked pasta to the skillet with the sauce and mix to consolidate on low intensity for 2-4 minutes. Taste and add salt, if necessary. Return chicken to skillet on top of the pasta and permit it to get ready for 5 extra minutes. SERVE chicken either on top or close to pasta and sprinkle with Parmesan cheddar, whenever wanted.
Enjoy !