Creamy Basil Chicken Pasta

• Meat

  • 4 inch Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Basil, dried
  • 2 cloves Garlic
  • 1 Green onion
  • 1 cup Mushrooms
  • 1 Onion, large
  • 1/3 cup Sun dried tomatoes

• Canned Goods

  • 1 cup Chicken broth

• Pasta & Grains

  • 1 Spaghetti noodles

• Baking & Spices

  • 2 tbsp Flour
  • 1 Pepper, fresh ground
  • 1/4 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Half-and-half cream

Found on aprettylifeinthesuburbs.com

Description

Directions

• In a skillet heat up the olive oil and butter.
• Add the cut up chicken, and season it with salt, pepper and red pepper flakes.
• Add the minced garlic.
• Cook until the chicken is cooked through, and no longer pink.
• Once the chicken is cooked, transfer it to a plate and set aside.
• In the same skillet, add the chopped onion and mushrooms. If there is not enough oil left from cooking the chicken, add about 1 tbsp more.
• Cook until the onions are tender and the moisture is cooked off from the mushrooms.
• Once this is done, stir in the 2 tbsp of flour and cook for about 1 minute.
• Add the chicken broth, cream, dried basil and sun dried tomatoes.
• Add the cooked chicken.
• Simmer until the sauce thickens.
• Serve over spaghetti noodles.
• Garnish with green onion (optional).
• Enjoy!