It's just enough on the elegant side to impress company. It's one I discovered at my favorite Italian restaurant in Philadelphia. The chef wouldn't give me the recipe so I just went back a few more times and figured it out (not exactly, mind you, but my wife likes this version better). Buon appetito:
Flatten chicken breasts and cut into 1/2" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake.
Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.
When all ingredients are prepared, put water on to boil for the pasta.
Heat 1/2 of the butter and olive oil in a large skillet on medium high heat. Add 1/2 of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned.
Add onion to skillet, reduce heat, and saute until soft. Scrape chicken bits from bottom of skillet. Add garlic and saute briefly (not brown).
Add tomatoes, oregano, basil, and parsley. MIx thoroughly and heat well.
Add chicken stock and simmer until reduced a little.
Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting.
Add pasta to boiling water.
Put pasta onto plates and spoon chicken and sauce onto pasta.
