1 pound spaghetti
1/2 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1/4 cup flour
1/2 teaspoon garlic salt
1 pound chicken, boneless, skinless and cut into 1-inch pieces
1/4 cup olive oil, divided
2-3/4 cups fresh mushrooms, sliced
5 cloves garlic, minced
1/4 cup low-sodium chicken broth
1/2 cup white wine (or additional broth)
1/4 cup fresh parsley, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
Prepare spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside.
In a large, resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, sauté chicken in 2 tablespoons of oil until no longer pink. Remove and keep warm. In the same skillet, sauté mushrooms and garlic in remaining oil until tender. Add the white wine (or additional chicken broth), parsley, basil, salt, pepper and pepper flakes. Stir in the reserved sun-dried tomatoes and chicken; heat throughout. Drain spaghetti. Add chicken mixture and Parmesan cheese; toss to coat. Serve hot.