Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces spaghetti
- 3 tablespoons olive oil
- Four 6-ounce boneless, skinless chicken breasts
- 1 large shallot, halved and thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- One 6.3-ounce jar sundried tomatoes in oil, drained and roughly chopped
- One 0.4-ounce chicken bouillon cube
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 1/4 cup thinly sliced fresh basil
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