Ingredients
1 package (1 pound) spaghetti1/4 cup all-purpose flour1/2 teaspoon garlic salt1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 cup olive oil, divided2-3/4 cups sliced fresh mushrooms5 garlic cloves, minced1/2 cup white wine or chicken broth1/2 cup oil-packed sun-dried tomatoes, chopped1/4 cup minced fresh parsley1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes1 cup grated Parmesan cheese
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat.
In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through.
Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.
