4 chicken breast cooled & sliced
2 cups cherry tomatoes
4 garlic cloves minced
Fresh basil for topping and serving
1 tbsp dried basil
1 tbsp oregano
1 cup shredded mozzarella cheese
2 cups chicken stalk
1 cup heavy cream
1 tbsp flour
Salt/ pepper to taste
1 1/2 lbs cooked spaghetti
(If you have roasted red peppers chop and add these, these add extra flavor of yummy but aren’t needed)
In a pan brim water to boil and cook noodles. If you haven’t cooked chicken cook through and then slice.
In a sauté pan add minced garlic and olive oil and sauté. Add in cherry tomatoes and heat until they began to burst (make sure on medium heat so you don’t burn your garlic and tomatoes) when they began to split add in 1 tbsp flour and make a rue. Then pour in 2 cups chicken stock and bring to a boil. Add in seasoning basil & oregano. Then add in heavy cream and bring to a boil. Drop in slices chicken and let boil a few minutes in sauce to pick up flavors of sauce. Add 1 cup mozzarella cheese and Walt & pepper to taste. Pour over cooked pasta and top with fresh basil, red peppers and Parmesan cheese! Serve with side salad & crusty bread! Enjoy!