Garlic Chicken Spaghetti

I made this Spaghetti dish last night. The recipe is from Taste of Home Healthy Cooking. Chad and I really enjoyed it, unfortunately the boys weren't too fond of it. Andrew is sometimes funny about trying new things and doesn't have very sophisticated tastes. He kept saying "This is gross spaghetti!" for which he got in trouble for. Carson has a bit of a cold, so I think he might have liked it if he was feeling better. I had been wanting to make this recipe but had trouble finding the sun-dried tomatoes even after I asked someone at Kroger. I did find them on the third trip to the grocery store. The sun-dried tomatoes made the dish feel like "restaurant quality".

Makeover Garlic Chicken Spaghetti

1 pkg. (1#) spaghetti
1/2 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1/4 cup all-purpose flour
1/2 t. garlic salt
1# boneless skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil, divided
2-3/4 cups sliced fresh mushrooms
5 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/2 cup white wine or additional chicken broth
1/4 cup minced fresh parsley
1/2 t. dried basil
1/4 t. salt
1/4 t. pepper
1/8 t. crushed red pepper flakes
1/2 cup grated Parmesan cheese

1. Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.

2. In a large skillet, saute chicken in 2 T. oil until no longer pink. Remove and keep warm. In the same skillet, saute mushroom and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.

3. Drain spaghetti. Add chicken mixture and cheese; toss to coat.

I did not put the mushrooms in it, Chad's preference. I also only used 1 large clove of garlic; 5 garlic cloves! wow!