COMBINE flour and seasoned salt in shallow dish. Dredge chicken evenly in flour mixture.
HEAT 2 tablespoons oil in large skillet over medium heat. Cook chicken 3 to 5 minutes per side or until internal temperature reaches 165°F. Remove from skillet.
ADD remaining 2 tablespoons oil to skillet. Cook tomatoes, garlic, vinegar, salt, pepper and red pepper flakes over medium heat 2 to 3 minutes until tomatoes are tender. Add pasta. Cook 1 minute or until heated through.
PLACE chicken back into skillet with pasta. Arrange cheese over chicken. Cover and remove from heat. Let rest 2 minutes or until cheese is melted. Sprinkle with basil.
Serving Size (1/6 of recipe), Calories 460 (Calories from Fat 150), Total Fat 17g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 95mg, Sodium 410mg, Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 5g), Protein 38g; Percent Daily Value*: Vitamin A 20%, Vitamin C 35%, Calcium 20%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.
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