@christopherhopkins1: Chicken Spaghetti with Sun-Dried Tomato Cream Ingredients: 1 1/4 lbs boneless, skinless chicken breasts, cut into small strips 12 oz spaghetti 1 tbsp olive oil 2 tbsp unsalted butter 4 cloves garlic, minced 1/2 cup oil-packed sun-dried tomatoes, drained and chopped 1 cup heavy whipping cream 1/2 cup low-sodium chicken broth 1/2 cup freshly grated Parmesan cheese 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp red pepper flakes, optional 1/2 cup reserved pasta water, as needed 2 tbsp fresh basil, chopped Directions: 1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1/2 cup pasta water before draining. 2. Season the chicken strips with garlic powder, smoked paprika, salt, and black pepper. 3. Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked to 165°F. Transfer to a plate. 4. Reduce the heat to medium-low. Add the remaining tablespoon of butter and minced garlic. Cook for about 30 seconds. 5. Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Stir for 1 minute to release the tomato flavor into the butter. 6. Pour in the chicken broth and heavy cream. Stir well and let the sauce simmer gently for 3 to 4 minutes until slightly thickened. 7. Reduce the heat to low and stir in the Parmesan cheese until melted. The sun-dried tomatoes will give the cream sauce a light reddish-orange color. 8. Add the cooked spaghetti and gently toss until the sauce coats the noodles. Stir in a little reserved pasta water if needed. 9. Return the chicken strips to the pan and fold them through the spaghetti with the sun-dried tomatoes. Let everything warm together briefly. 10. Finish with chopped fresh basil and serve warm. Cooking Time: Prep Time: 15 minutes | Cook Time: 20–25 minutes | Total Time: 35–40 minutes Servings: 6 | Calories: Approximately 580 per serving

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Friday 16 October 2026 15:21:11 GMT