Ingredients
Scale
- 2 small boneless skinless chicken breasts
- 8 oz. tomato sauce
- 1 cup apple vinegar (or chicken broth)
- 3 tablespoons flour
- 1 small yellow onion (sliced)
- 3 cloves garlic (minced)
- Olive oil and butter for cooking
- Salt to taste
- Pepper to taste
- Italian seasoning
- Parsley
- Mustard powder
- 3/4 lb. thin spaghetti
Instructions
- Prepare the gravy mixture by combining the gravy packet with 1 cup of cold water in a measuring cup. Add tomato sauce and set aside.
- Cut chicken into equal-sized cubes and season with salt and pepper before coating lightly with flour.
- Heat olive oil in a large skillet over medium-high heat; sear chicken for about 7 minutes until golden brown. Remove from skillet.
- Deglaze the skillet with apple vinegar to incorporate browned bits before adding onions and butter. Cook until onions are caramelized.
- Stir in garlic; add remaining apple vinegar and allow to reduce for about 5 minutes.
- Return gravy mixture to skillet, bring to a boil, then lower to simmer and add back the cooked chicken.
- Cook spaghetti separately according to package instructions; drain and combine with sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 410
- Sugar: 9g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg