4 boneless skinless chicken breasts
1/2 cup canola oil
1/4 cup Parmesan cheese
1/4 cup italian seasoning
4 tbsp. red wine vinaigrette
2 tbsp. butter
1 lb. spaghetti
Alfredo Sauce

Thaw the chicken breasts in cool water.

While the chicken thaws, cook spaghetti according to package directions. Drain spaghetti and set aside. Prepare the Alfredo Sauce.

Once chicken has thawed, place the breasts in a large bowl and pour canola oil to coat the chicken evenly.

In a separate bowl, toss the Parmesan and Italian seasoning together. Roll the canola oil covered chicken in the seasoning and cheese mixture, making sure that the chicken is evenly coated.

In a frying pan, heat butter and pour in two tablespoons of the red wine vinaigrette. Fry the chicken over medium heat until a golden brown crust has formed around the chicken (to be safe, cut one breast open and make sure there's no pink left). Arrange a base of spaghetti on the individual serving dishes. Place a chicken breast in center, and smother in Alfredo Sauce.

Alfredo Sauce:

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Whisk in milk, a little at a time, and smooth out any lumps.

Stir in Parmesan and pepper. Simmer over low heat until sauce reaches desired consistency.

Sauce will thicken rapidly, thin with some milk if cooked too long.

Submitted by: Lucas Beck