INGREDIENTS: <br />kosher salt <br />10 oz. angel hair <br />1 tbsp. extra-virgin olive oil <br />2 boneless skinless chicken breasts <br />Freshly ground black pepper <br />2 cloves garlic, minced <br />1/4 c. oil-packed sun-dried tomatoes, chopped <br />1 tbsp. dried oregano <br />2 tbsp. all-purpose flour <br />1 c. milk <br />1/2 c. low-sodium chicken broth <br />2 tbsp. tomato paste <br />1 c. freshly grated Parmesan, plus more for garnish <br />2 oz. cream cheese <br />1/4 c. chopped fresh basil, plus more for garnish <br /> <br />DIRECTIONS: <br />In a large pot of salted boiling water, cook angel hair until al dente, 2 minutes. Drain and set aside. <br />Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until seared and no longer pink, 10 minutes per side. Transfer chicken to a cutting board to let rest 5 minutes, then cut into 1" pieces. <br />Add garlic to skillet and cook until fragrant, 1 minute, then add sun-dried tomatoes and oregano and stir until combined. Add flour and stir until golden, 1 minute, then pour in milk and chicken broth and bring to a simmer. Let thicken 2 minutes, then stir in tomato paste, Parmesan, and cream cheese and stir until combined and warmed through. Stir in basil. <br />Add cooked angel hair and chicken and toss until fully combined. <br />Garnish with basil and Parmesan and serve.
