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1
In a medium-large pan, heat olive oil over medium heat.
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2
Pound chicken until evenly thick throughout, about as thick as chicken tenders would be.
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3
Then cut chicken into tenders.
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4
Season chicken with salt and pepper.
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5
Coat chicken with 1/2 cup flour.
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6
Once chicken is coated and oil is warmed up, cook chicken in pan for about 4 minutes per side, or until cooked through.
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7
Once cooked, place on a cutting board and dice into bite size pieces.
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8
You can make it whatever size you like, but just remember its going into pasta and you want to be able to eat the pieces in one bite.
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9
Prepare two pots, one for boiling pasta and one for making sauce.
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10
Fill a large pot with water and bring to a boil.
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11
Cook pasta according to instructions on package.
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12
Drain and place in a large bowl.
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13
In the other pot over medium heat, add = chicken broth, lemon juice and sun-dried tomatoes.
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14
Stir and bring to a boil.
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15
As soon as it starts to boil, add butter pieces and let melt, stirring while butter is melting.
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16
Add flour and whisk in remaining 1 tablespoon flour until completely dissolved into sauce.
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17
Season sauce with salt and pepper.
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18
Turn off heat.
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19
Allow sauce to sit for 1 minute to thicken.
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20
Pour chicken and sauce into bowl with pasta.
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21
Toss pasta in sauce until pasta is coated.
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22
Allow pasta and sauce to sit for a minute or two, toss again, then serve.
