Skillet Chicken Spaghetti

Garlic Chicken Spaghetti

4 servings

1 package (8 ounces) angel hair pasta

1/2 cup sun-dried tomatoes

1 cup boiling water

1/4 cup flour

1/2 teaspoon garlic salt

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil

3/4 cup chicken broth

1/4 cup minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon crushed red pepper flakes

1/2 cup freshly grated parmesan cheese

Cook pasta 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 and shake to coat. In a large skillet, saute chicken in oil until done. Add the broth, parsley, basil, salt, pepper and red pepper flakes. Stir in the tomatoes and heat through. Drain pasta. Add chicken mixture and cheese; toss to coat. Enjoy!

We all really enjoyed this! I think I will call it "summer-time" chicken spaghetti and save my regular, oven baked, chicken spaghetti for the fall and winter. :-) Thank you to Laura, at www.orgjunkie.com for recommending this delicious spaghetti.