Ingredients
1 package (1 pound) spaghetti1/2 cup sun-dried tomatoes (not packed in oil)1 cup boiling water1/4 cup all-purpose flour1/2 teaspoon garlic salt1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/4 cup olive oil, divided2-3/4 cups sliced fresh mushrooms5 garlic cloves, minced1/4 cup reduced-sodium chicken broth1/2 cup white wine or additional reduced-sodium chicken broth1/4 cup minced fresh parsley1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes1/2 cup grated Parmesan cheese
Preparation
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.
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.
Drain spaghetti. Add chicken mixture and cheese; toss to coat.
