In a large measuring cup with a spout, mix the gravy packet with 1 cup of cold water until well-combined. Add the tomato sauce and seasonings and set aside.
Cut the chicken into cubes of equal size and season with salt and pepper. Sprinkle with flour and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes, until golden. Toss and cook on remaining sides until cooked through, about 3 more minutes. Remove and set aside.
Turn heat off. Add 1/4 cup of the wine and set the heat to medium. Use a silicone spatula to "clean" the the bottom and the sides of the skillet, this will add more flavor to the sauce.
Add butter and the sliced onions. Cook over medium heat, stirring often, until very softened (almost caramelized), about 20 minutes.
Add the garlic and cook for 1 more minute.
Add the remaining wine and bubble gently/reduce for 5 minutes.
Add the gravy mixture(from step 1) to the skillet. Bring to a boil and let it thicken for 30 seconds or so, then reduce to a simmer. Add the chicken back.
Cover partially while you boil pasta water for the spaghetti. Once a boil is reached, salt the water. (About 1/4 tbsp.) Cook the spaghetti to al dente and drain.
Add the spaghetti to the sauce and toss to coat. Garnish with parsley and serve with Garlic Bread with Cheese!
Notes
Pro Tips
Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine, but wine really elevates the other flavors in a scallopini sauce.
Gravy: This recipe uses 1 packet of gravy + 1 cup of water. You can also prepare my homemade brown gravy and use 1 cup of that for this recipe.
Onions: Don't be afraid to let the onion slices soften for 20 full minutes or so, until they almost start to caramelize. This releases natural sugars which offsets the acidity from the tomatoes and wine to create a great balance of flavors.
Chicken:Cut the chicken into evenly sized cubes so that they cook at an even rate.
Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.