White Wine Pasta with Curry Chicken

If I could only eat one thing during all of my remaining days, it would be pasta.  I have a few go-to recipes but pasta with a white wine sauce and curry chicken is my favorite by far.  Now, I am not a fan of measurements unless I am baking.  Cakes tend not to appreciate me 'winging' it but pasta does not seem to mind.  Therefore, all measurements provided are approximation and can be easily changed to your liking.

What to buy:
1/2 cup Extra virgin olive oil, plus a teaspoon for cooking chicken
A few splashes of white wine (I prefer a dry wine for this recipe but have used a moscato when it was open in my fridge.  No complaints)
Teaspoon of butter (optional)
Rosemary
Oregano
Basil (fresh is better)
Thyme
Parsley
Red Pepper Flakes
Black Pepper
Cajun Powder
2-3 tablespoons Curry Powder
2 cloves Garlic (minced)
1-2 Chicken Breasts
                                                                 Spaghetti noodles

What to do:

Chicken

If you are using frozen chicken breast, and I suspect you are, boil it for 25-30 minutes or until the salmonella has been annihilated.  Remove chicken from water and shred it (I use two forks because I prefer not to get my hands dirty and because it is piping hot).  Shred it, don't cube it.  My recipe, my rules.

Put a tablespoon (or so) of olive oil into a large stir fry pan and heat it on high.  Add your now shredded chicken into the pan once the oil is hot.  Throw as much curry powder and black pepper as you heart desires onto the chicken as you saute it.  Saute the chicken until it is blackened/ becomes crunchy on the outside, this may require firmly pressing it against the pan.  It makes it better, trust me..  Optionally, you may also add some Cajun or creole seasoning to the chicken.  Once cooked, remove and place it in a bowl as you make the sauce.

Noodles
Begin boiling water in a sauce pan.  Add the noodles once it begins to boil.  They will take approximately 7 minutes to cook.

Sauce

Add the remaining olive oil into the pan and allow it to get hot.  Feel free to your garlic as you wait.  I recommend fresh garlic because I am a garlic kind of girl but the pre-minced canned varieties turn out okay.

Add your garlic and saute for a minute or so.  Turn down the heat to avoid burning it.  Once that is all set, add your herbs, red pepper flakes, and more pepper (and butter if you so choose).  Finally, add a few splashes of wine.  Allow the wine to simmer for several minutes.  You will know the sauce is done when it stops tingling your nose when you lean over the pan.

Finale

Place the now cooked noodles into bowls, add the chicken that had been set aside (reheat if necessary), and pour your sauce over the top.

I recommend adding fresh basil once it is done because basil makes everything better.