Creamy Garlic Sauce with Chicken and Spaghetti

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use regular heavy cream, cream cheese and add ½ cup Romano or Parmesan cheese to the sauce at the end 
**Grain Free?? Do not add flour or cornstarch and serve with your favorite vegetables

Serves: 4

Ingredients:

3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
¼ cup olive oil + ¼ cup olive oil
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt + ¼ tsp salt + 1 tsp sea salt
1/2 tsp black pepper + ½ tsp black pepper
½ tsp garlic powder
2 Tbs olive oil
3 cloves garlic, chopped
1 Tbs gluten free flour or cornstarch
1 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup chicken broth
2 ounces dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
1 pound gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)

Directions:

1. Preheat a grill on medium-high heat (about 400 degrees F)
2. Boil a pot of water with ¼ cup olive oil and ¼ tsp sea salt
3. When water is boiled, cook spaghetti according to package. Stir A LOT this pasta sticks.
4. Put thin slices of chicken breasts in a gallon sized Ziploc baggie with olive oil, oregano, basil, salt, black pepper and garlic powder
5. Grill the chicken breasts on the grill about 4 minutes on each side
6. Pour olive oil in a saucepan over medium heat with garlic and cook about 2 minutes or until garlic is golden brown
7. Stir flour in oil and garlic until melted
8. Pour creamer and chicken broth into the saucepan and stir well. Cook for about 5 minutes
9. Add 1 tsp salt and ½ tsp black pepper to the sauce and stir well
10. Add cream cheese to the saucepan, cook and stir until the cream cheese is melted (about 5 more minutes)
11. Serve chicken over pasta and pour sauce on top