Okay I just realized I don’t have a picture of this delicious entree which makes for a very boring post, oops. Anyhoo this dish was too good not to share so I’m posting it anyway and hopefully I’ll remember to take a picture next time I make it. Thank goodness I’m not a food blog because that would really suck but I’m not so maybe I can get away with it. Or maybe I won’t and you’ll want to throw tomatoes at your computer screen in retaliation. Either way make this dish and for sure you’ll forgive me :)
Makeover Garlic Chicken Spaghetti
1 package (1 pound) spaghetti
1/2 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1/4 cup all-purpose flour
1/2 tsp garlic salt
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil, divided
2 3/4 cups sliced fresh mushrooms
5 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/4 cup minced fresh parsley
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1/8 crushed red pepper flakes
1/2 cup grated Parmesan cheese
1. Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.
3. Drain spaghetti. Add chicken mixture and cheese; toss to coat.
Yield: 8 servings
Source: Healthy Cooking June/July 2008