Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

INGREDIENTS:

1. FOR COOKING CHICKEN:

• 4 boneless skinless chicken breasts, paper towel dried
• 1/2 cup flour
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

2. PASTA:

• 12 oz of spaghetti

3. WHITE WINE PARMESAN SAUCE:

• 4 tablespoons butter
• 1 yellow 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
• ¼ teaspoon crushed red pepper flakes
• Salt, to taste

INSTRUCTIONS:
COOKING CHICKEN BREASTS:

1. Paper towel dry the chicken. In a large bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper.
2. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
4. Remove chicken from pan and set aside.

MAKING WHITE WINE PARMESAN SAUCE:

1. Add 4 tablespoons butter, 1 diced yellow onion and 4 minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. 
2. Add 2 chopped scallions and 2 diced tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
3. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, ¼ teaspoon red pepper.
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