Ingredients:
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon light butter
1 medium onions, chopped
2 garlic cloves, chopped
1 cup fresh sliced mushrooms
1 (14 ounce) cans diced Italian tomatoes, undrained
2 cups chicken broth
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon coarse salt
8 ounces spaghetti
1/4 cup grated parmesan cheese
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.