3 large boneless chicken breast-cut in half
2 teaspoons salt
2 teaspoons pepper
2 tablespoons Italian seasoning
3 tablespoons olive oil
¾ pound thin spaghetti
1 large onion –sliced
½ red pepper diced
1 bunch asparagus-Ends trimmed and cut in half
3 cloves garlic=diced
2 tablespoons butter
¼ cup flour
¼ cup dry white wine
2 cups chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes
1 teaspoon dried parsley
¼ cup grated Parmesan cheese-grated

Season both sides of chicken with salt, pepper and Italian seasoning.

In a large skillet with olive oil fry chicken on each side until just cooked (do not overcook chicken). Cook in batches if necessary and place on a plate and set aside.
In a large pot of salted boiling water cook pasta according to package directions for al dente.

In same skillet place onion, pepper and asparagus, cook until just soft, add garlic and cook for another minute. Stir in butter until melted, whisk in flour, cook for a couple of minutes stirring often. Deglaze pan with white wine, and cook whisking often (about 1 minute or until wine smell has dissipated). Slowly add broth whisking while incorporating until bubbly and thickened. Whisk in heavy cream until smooth and thickened. Season sauce with salt, pepper, red pepper flakes and parsley.

With tongs carefully take pasta out of water and add to skillet. Mix to incorporate ingredients and let simmer to coat pasta, mixing until incorporated. Set chicken into skillet to coat with sauce and warm chicken. Sprinkle with Parmesan cheese and serve. Enjoy!
Serves 2-4

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