** I use an enameled cast iron skillet for this so I can develop and scrape all the browned bits from cooking. Stainless steel will likely work too. Avoid non-stick pans for this.***
1lb Chicken Tenderloins cut into 1 inch pieces
Jarred Sun-Dried Tomatoes, roughly chopped
2 Shallots, thinly sliced
3 Green Onions, thinly sliced, whites and greens separated
1 cup Dry White Wine
1 Cup Heavy Whipping Cream
1/3 cup Parmesan Cheese
1/2 can Green Peas
Fresh Cilantro, chopped
Cook Spaghetti according to manufacturer's directions.
Season Chicken Pieces with My Secret Chicken Rub.
Heat skillet to MEDIUM heat and add about 2 TBSP of the Oil from the Sundried Tomatoes.
Cook Chicken pieces in this oil until they are 165°F inside.
Remove chicken and rest on a plate.
Add Shallots, Sun-Dried Tomatoes, and Green Onion whites. Cook about 2 minutes until soft.
Raise the temperature to HIGH and add Dry White Wine. Scrape all of the brown cooked bits off the bottom of the pan.
Reduce heat to LOW. Add Heavy Whipping Cream.
Add in the Parmesan Cheese to thicken the sauce. Stir.
Add Chicken and any juices that have run-off back to the pan and stick to coat the chicken.
Add the Green Peas. Stir. Top with Cilantro and Green Onion greens.
Serve over Spaghetti.