• 3 tablespoons flour
• 1 teaspoon Italian seasoning
• 1 ½ lbs. boneless skinless chicken breasts cut in bite size pieces
• 2 tablespoons olive oil
• 4 tablespoon butter
• 4 cloves garlic minced
• ¾ cup dry white wine (sauvignon blanc is a good choice)
• ⅛ teaspoon red pepper flakes
• 12 ounces thin spaghetti
• 2 tablespoons lemon juice
• ¼ cup chopped parsley
• ⅔ cup grated Parmesan Cheese
• Salt and pepper to taste
Whisk together the flour and Italian seasoning. Dry the chicken pieces real well with paper towels. Dredge the pieces in the flour mixture.
Heat the olive oil in a large skillet over medium high heat. Add the chicken pieces in a single layer and cook until browned on the bottom. Flip and cook until browned on the other side. The chicken should be cooked through. Transfer the chicken pieces to a plate.
Melt the butter in the same skillet over medium low heat. Add the garlic and cook for 1 minute while stirring continuously. Carefully add the wine and red pepper flakes. Return the heat to medium and cook until it is reduced by half scraping the bottom of the pan to get the brown bits off.
Meanwhile bring a large pot of water to a boil and cook the spaghetti according to package directions. Reserve 1/2 cup of the pasta water. Drain well.
Remove the skillet from the heat and whisk in the lemon juice. Add the chicken back to the skillet cooking for just a minute to warm it up. Add the drained pasta to a large serving bowl and pour the sauce and the chicken over the top.
Sprinkle with parsley and freshly grated Parmesan cheese and toss to coat. If the pasta becomes dry simply add a little of the reserved pasta water. Season with salt and pepper to taste. For best results serve promptly.