I came across this recipe and knew it was one I wanted to try. I’m always on board for a new, simple chicken recipe. The hubbs LOVED this and licked his plate clean. I just sat and spooned the sauce into my mouth...yummmmm. A great recipe for something different to put into your chicken rotation.
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1 can petite diced tomatoes
1/4 cup fresh basil, chopped (you can use dried)
1 1/2 cups reduced sodium chicken broth
1/2 cup regular cream (I just used milk)
Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. Remove from heat and set aside, keeping covered. (You can also grill the chicken.)
In a large saucepan, melt butter over medium heat. Add onion and garlic, cooking 1-2 minutes, just until soft. With a whisk, add flour and stir. Add tomatoes; stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Continue whisking for 3-4 minutes or until sauce begins to thicken. Remove from heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti.
Add fresh basil to sun dried tomato sauce and give it a good stir.
Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken and noodles. Enjoy!