Chicken Parma Pasta -- super simple!

Chicken Parma Pasta -- under 30 minutes start to finish.  Serves 4 easily (or 2 if you have a 6'7" 250 lb husband)

1 16 oz box of linguine
1 tsp olive oil
boiling water
2 tbsp butter or dribble of olive oil
1 tsp garlic salt (I use Lawry's brand with parsley flakes)
1/3 cup of Parmesan cheese

Bring water to a full rolling boil.  Add at least 1/2 tsp of salt and 1 tsp of olive oil.  Add linguine, stir, and once it starts to boil, put timer on 10 minutes.  Meanwhile...

Chicken Tenders, frozen or fresh, cut into 1 inch pieces
olive oil PAM (or store brand)
garlic salt
2 tbsp butter
minced garlic (refrigerated or freeze dried -- whatever you got)
1 cup of white wine (I use whatever I have in the refrigerator -- last night it was Barefoot's Riesling, but normally I just keep one of those small box like container of cheap white wine in there)
1 tbsp dried Basil (or 1/2 cup of fresh)
1 can (or more) of Hunts Spaghetti sauce with mushrooms (or whatever you like)
1/2 cup of 1/2 and 1/2 (I use the Land of Lakes No Fat brand)
1/3 cup of  Parmesan  Cheese

Heat large frying pan (that has a lid for use later) on the stove until a drop of water dances on it.  Turn off flame (if you have a gas stove) and spray with PAM.  Drop raw chicken into pan, sprinkle with garlic salt to taste, and saute until LIGHTLY brown (don't worry if not done).  Turn heat down to medium.  Add butter and push around to melt.  Add garlic and cook a couple of minutes (unless you use dehydrated, which I've just started using).  Pour wine into pan, scrubbing the brown bits off the bottom and incorporating the butter (i.e., stir).  Add basil.  Pour Hunts sauce into pan (if you like a lot of sauce to sop up with bread, you can just add another can).  Stir to incorporate everything.  Put lid on, turn down to a simmer (i.e., low), and put the timer on 10 minutes.  Meanwhile...

Check pasta --  take out one strand and taste/chew.  It's according to how you like your pasta.  If you like to chew a lot, it's probably done.  I like it softer (but not mushy), so I usually cook another couple of minutes.  Drain and return to pot.  Add 1-2 tbsp butter and/or a dribble of olive oil.  I usually do both -- I want the flavor of butter but the health benefits of olive oil. Stir vigorously to get the pasta lightly coated or it will stick together while the sauce finishes.  Add garlic salt and Parmesan cheese.  Stir again.  Set aside while the sauce simmers.

When timer goes off on sauce, turn off burner, and add the 1/2 and 1/2 and the Parmesan Cheese.  Stir until all incorporated.  Add pasta and stir, and put in bowls or plate.  Pass the Parmesan cheese.  Serve with crusty french or italian bread smeared with butter and sprinkled with the garlic salt & parsley, and some Parmesan cheese.  You can even run the bread under the broiler to toast it and melt the Parmesan.  Drink the rest of that wine while you're at it.

Bon appetit!  Enjoy!