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Makeover Garlic Chicken Spaghetti

Makeover Garlic Chicken Spaghetti
For Judy Crawford of Deming, New Mexico, the special meal for her family is Garlic Chicken Spaghetti. It's got a very special feel with sun-dried tomatoes, mushrooms and white wine.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (1 pound) spaghetti
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup olive oil, divided
  • 2-3/4 cups sliced fresh mushrooms
  • 5 garlic cloves, minced
  • 1/4 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional reduced-sodium 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 grated Parmesan cheese

Directions

  • Cook spaghetti 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
© Taste of Home 2013

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Makeover Garlic Chicken Spaghetti (continued)

Directions (continued)

  • plastic bag, combine flour and garlic salt. Add chicken, a few
  • pieces at a time, and shake to coat.
  • In a large skillet, saute chicken in 2 tablespoons oil until no
  • longer pink. Remove and keep warm. In the same skillet, saute
  • mushrooms and garlic in remaining oil until tender. Add the broth,
  • wine or additional broth, parsley, basil, salt, pepper and pepper
  • flakes. Stir in the reserved tomatoes and chicken; heat through.
  • Drain spaghetti. Add chicken mixture and cheese; toss to coat. Yield:
  • 8 servings.
Nutrition Facts: 1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 386 mg sodium, 50 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013