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Ingredients
  • Kosher salt and freshly ground black pepper
  • 8 ounces spaghetti
  • 3 tablespoons olive oil
  • Four 6-ounce boneless, skinless chicken breasts
  • 1 large shallot, halved and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • One 6.3-ounce jar sundried tomatoes in oil, drained and roughly chopped
  • One 0.4-ounce chicken bouillon cube
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup freshly grated Parmesan (about 2 ounces)
  • ¼ cup thinly sliced fresh basil
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