Be sure to cut the chicken breasts horizontally to make them thin.

In a large bowl, combine the flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to mix. Using a fork or tongs, coat the chicken breasts in the flour mixture, pressing down with tongs, then turning the chicken to coat the other side. Put aside.

Heat 2 tsp olive oil in  skillet on medium-high heat. Once pan is hot, placing flour-coated chicken breast in pan and cooking for 4-5 min on each side, until browned on both sides and cooked through, turning once between cooking, about 8 to 10 minutes.   Removeing he chicken from skillet and set aside.

Add the butter, diced yellow onion and minced garlic cloves to the pan. Cook over medium heat until the onions and garlic are translucent, about 2 minutes. Then add the chopped green onions and tomatoes. Add 1 tablespoon of flour to the skillet and whisk to combine.

Now add the heavy cream, wine, Italian seasoning, salt and red pepper flakes. Bring the mixture to a boil, then add ½ cup of grated parmesan. Use a whisk or wooden spoon and stir until smooth.

COOK PASTA according to package directions in salted water. I like pasta neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

Add the cooked pasta to the skillet with the sauce and stir to combine over low heat for 2-4 minutes. Taste and add salt, if necessary. Return the chicken to the skillet over the pasta and let it heat through for another 5 minutes.

SERVE chicken over or alongside pasta and sprinkle with Parmesan, if desired.

Enjoy !