What you need,
2 boneless skinless chicken breasts cut into 1 inch pieces
¼ cup all-purpose flour
1 tbsp. canola oil
1 28oz. can diced tomatoes
1 16oz. can Hunts Italian tomato sauce
½ cup white wine (my mom’s wine always came from a box so I
went out and specifically bought a box, just to be authentic!)
½ medium onion, minced
2 cloves garlic, minced
1 tsp. Italian seasoning
1 tsp. oregano
2 tsp. seasoning salt
1 tsp. dried basil
¼ tsp. red pepper flakes
1 tsp. granulated sugar
½ tsp. fresh cracked black pepper
½ lb. dry spaghetti noodles
Parmesan cheese for topping
Put the flour in a large zip top bag, toss the chicken in
the bag and give it a good shake to coat the chicken well.
In a large non-stick skillet heat the oil over medium high
heat.
Shake off any excess flour from the chicken and cook in the
hot oil for 5-6 minutes until well browned and cooked through. Remove the
chicken from the pan and set aside.
Reduce the heat to medium and sauté the onion and garlic
until tender, about 4 minutes. Deglaze
the pan with the white wine, scraping up all the brown bits. Then stir in the
diced tomatoes, tomato sauce, Italian seasoning, oregano, basil, hot pepper
flakes, sugar and pepper. Simmer for 3-4 minutes, and then stir the chicken
back into the sauce.
Meanwhile cook the spaghetti noodles according to package
directions. Drain the pasta and add it to the sauce. Toss gently to coat all
the noodles in the sauce.
Serve with a little grated parmesan cheese.
Jen of My Tiny Oven
