Ingredients
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1 tablespoon olive oil
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1 tablespoon light butter
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1 medium onion, chopped
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2 garlic cloves, chopped
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1 cup fresh sliced mushrooms
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1 (14 ounce) can diced Italian tomatoes, undrained
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2 cups chicken broth
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2 teaspoons dried basil
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1/2 teaspoon red pepper flakes
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1/4 teaspoon black pepper
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1/2 teaspoon coarse salt
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8 ounces spaghetti
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1/4 cup grated parmesan cheese
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4 boneless skinless chicken breast halves
Instructions
- In a large skillet heat olive oil. Reserve 1/2 a teaspoons of the basil.
- Sprinkle chicken with a combination of the basil, salt and pepper.
- Saute till chicken is nicely browned on both sides.
- Remove chicken and keep warm on a plate.
- Add butter saute, onions, mushrooms, and garlic till tender.
- Add tomatoes, broth, 1/2 teaspoons basil, red pepper flakes to skillet.
- Bring to a boil and add chicken. Let simmer for about 15 minutes, or until the chicken is done.
- If you need to you can thicken sauce with mixing flour and water together.
- Serve over cooked spaghetti and top with fresh parmesan.