Ingredients:
1 Lb Pasta, Penne Rigate or Rigatoni work well for this dish
2 Boneless skinless chicken breasts cut into bite sized pieces (about 1/2 to 3/4 inch pieces)
1 c Four seasoned with salt, pepper and garlic salt
1/2 c Vegetable or Canola Oil (to cook chicken)
1/4 c Olive Oil
2 clove Garlic
1/4 c Onion diced
1/2 c Chicken broth
1/2 c Dry white wine
1 tsp Oregano
1/4 c Grated Parmesan
1 tsp Cornstarch dissolved in 1/4 cup water
Prepare the chicken:
Coat chicken in flour and fry in canola oil till a golden brown over medium heat in a skillet. 4 - 5 minutes
Drain on paper towel or brown paper bag and set aside.
Cook pasta according to directions on pkg
In a 10 or 12 inch skillet heat garlic over med heat till barely starting to brown
Add onion, oregano and cooked chicken stirring occassionally till onions are translucent
Add chicken broth and bring to boil
Add wine and bring to second boil and let it boil for about a minute
Lower heat and simmer about 3 - 4 minutes
Add cornstarch and stir till slightly thickened (this will not take long)
Remove from heat
Pour over drained pasta and toss in serving bowl with Parmesan
Serve with Italian Bread
Serves 4 - 6
