Ingredients
Chicken and Coating
- 2 small boneless skinless chicken breasts, cut into equal-sized cubes
- Salt and pepper, to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- 1 tablespoon salted butter
Sauce and Seasonings
- 1 packet Brown Gravy Mix (0.87 oz) or 1 cup homemade brown gravy
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine (Sauvignon Blanc recommended) or chicken broth
- 8 oz tomato sauce (Hunt’s Tomato Sauce or passata)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Pasta
- 3/4 lb thin spaghetti (use slightly less for extra saucy pasta)
Instructions
- Prepare Gravy Mixture: In a large measuring cup with a spout, whisk together the brown gravy packet with 1 cup cold water until smooth. Stir in the tomato sauce and seasonings (Italian seasoning, parsley, mustard powder, and salt). Set aside to combine flavors.
- Season and Coat Chicken: Cut chicken breasts into evenly sized cubes for consistent cooking. Season with salt and pepper, then sprinkle with flour and toss to coat evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cubes and sear for 3-4 minutes until golden brown on one side. Toss and cook remaining sides for about 3 more minutes or until cooked through. Remove chicken from skillet and set aside.
- Deglaze Pan: Turn off the heat momentarily. Pour in 1/4 cup of the white wine to deglaze the skillet, scraping the bottom and sides with a silicone spatula to loosen browned bits, which adds rich flavor to the sauce.
- Cook Onions: Set heat to medium and add butter and sliced onions to the skillet. Cook, stirring often, until onions are very softened and almost caramelized, about 20 minutes. This step balances acidity and brings natural sweetness.
- Sauté Garlic: Add minced garlic to the softened onions and cook for 1 more minute, releasing aromatic flavors.
- Reduce Wine: Pour in the remaining 3/4 cup wine and gently bubble the mixture to reduce for 5 minutes, concentrating the flavors.
- Thicken Sauce: Add the prepared gravy and tomato sauce mixture to the skillet. Bring to a boil and cook for about 30 seconds until slightly thickened, then reduce heat to a simmer. Return the cooked chicken to the skillet and partially cover to keep warm.
- Cook Pasta: While the sauce simmers, bring a large pot of water to a boil. Salt the water generously (about 1/4 tablespoon). Cook the spaghetti until al dente, then drain well.
- Toss and Serve: Add the drained spaghetti to the skillet with the sauce and chicken. Toss well to coat the pasta in the flavorful sauce. Garnish with fresh parsley and serve immediately, ideally with Garlic Bread with Cheese.
Notes
- Wine Choices: Sauvignon Blanc is preferred, followed by Chardonnay or Pinot Grigio. Chicken broth works as a non-alcoholic substitute but wine enhances sauce flavor significantly.
- Tomato Sauce: Use Hunt’s Tomato Sauce or passata for best consistency and flavor.
- Gravy Mix: Either use a store-bought packet or prepare homemade brown gravy for a fresher taste.
- Onions: Allow onions to soften and nearly caramelize over 20 minutes for natural sweetness that balances acidity.
- Chicken: Cutting chicken into uniformly sized cubes ensures even cooking.
- Pasta: Slightly less than 3/4 lb spaghetti results in saucier pasta. Other pasta shapes like penne, ziti, or rotini can also be substituted.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The dish freezes well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
