– 8 ounces thinly sliced boneless skinless chicken breast – ½ teaspoon sea salt – ½ teaspoon garlic powder – 1 tablespoon olive oil – ½ pound angel hair pasta – 2 tablespoons butter – 4 cloves garlic, minced – 1 tablespoon all-purpose flour½ cup dry white wine, such as Pinot Grigio – 1 cup chicken broth¾ cup half-and-half – ½ teaspoon dried parsley – ½ teaspoon mustard powder½ teaspoon Italian seasoning – ½ teaspoon onion powder – ½ teaspoon garlic powder – ½ teaspoon sea salt¼ teaspoon black pepper – ½ cup grated Parmesan cheese
Season chicken with garlic powder and salt.Heat olive oil in a large skillet on medium-high.
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Chicken should be seared for 2-3 minutes each side until browned.Rest chicken for 10 minutes after removing from heat.Cut strips after resting.
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After the butter melts, add the flour and whisk for 2 minutes until it becomes a light brown and loses its raw flour scent.
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After adding the wine, stir regularly over medium heat until the liquid thickens.Keep stirring as you add chicken broth slowly.
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Slowly add half-and-half and whisk.Stir in parsley, mustard powder, Italian seasoning, onion powder, garlic powder, salt, and pepper.
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Turn down the heat and add the Parmesan. Stir it in until it's fully mixed in.
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Use kitchen tongs to gently mix the cooked pasta into the sauce.Add fresh parsley if preferred and serve immediately.
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