2 tbsp oil
For the Sauce:
4 tbsp butter
1 onion, chopped
4 tsp minced garlic
2 small tomatoes, diced
1 tbsp flour
1 cup heavy whipping cream
½ cup Parmesan cheese, grated
1 tsp Italian seasoning
½ tsp salt
¼ tsp red pepper flakes
Instructions:
Cook the Pasta: Cook the spaghetti noodles according to package instructions. Drain and set aside.
Prepare the Chicken: In a Ziploc bag, combine ½ cup flour, 1 tsp salt, ¼ tsp pepper, 1 tsp garlic powder, and 2 tsp Italian seasoning. Shake to combine. Add the chicken cutlets to the Ziploc bag and shake to coat well. Heat 2 tbsp oil in a large skillet over medium-high heat. Add the chicken and sauté until browned on each side and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, melt 4 tbsp butter over medium heat. Add the chopped onion and sauté until softened. Stir in the diced tomatoes and minced garlic. Sauté for about 30 seconds. Sprinkle in 1 tbsp flour and stir to combine. Add the red pepper flakes and 1 tsp Italian seasoning. Gradually whisk in 1 cup heavy whipping cream and ½ cup grated Parmesan cheese. Continue to sauté until the sauce thickens.
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