Ingredients:
For the Chicken:
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:
Cook the Pasta: Cook the spaghetti noodles according to package instructions.
Drain and set aside.
Prepare the Chicken:
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 cutlets to the Ziploc bag and shake to coat well.
Heat 2 tbsp oil in a large skillet over medium-high heat.
Add the chicken and sauté until browned on each side and cooked through.
Remove and set aside.
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