Tuscan Garlic Chicken (Olive Garden)

By PineyCook

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon oil
• 3/4 cup flour
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• for the sauce
• 1 red pepper, diced
• 1 tablespoon minced garlic
• 1/2 cup chicken broth
• 2 tablespoons oil
• 1 tablespoon flour
• 1/2 cup heavy cream + 2 teaspoons corn starch
• 1 cup milk
• 2 cups fresh baby spinach leaves, roughly chopped
• 1/2 cup shredded parmesan cheese
• 1/4 teaspoon garlic salt
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon white pepper
• 1 pound fettuccine noodles, cooked al dente

Details

Adapted from lecremedelacrumb.com

Preparation

Step 1

1.Preheat oven to 375 In a large bowl whisk together ¾ cup flour, ½ tablespoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat 1 tablespoon oil in a skillet or large pan over medium high heat. When oil is hot, add chicken to pan. Cook until browned, then flip and cook other side. (1-2 minutes each side) Place chicken in a shallow dish and bake 10-15 mins until cooked through.

2.While chicken is cooking, prepare the sauce. Saute diced pepper over medium heat for about 5 minutes. Add garlic and cook 1-2 minutes longer until fragrant. Scrape peppers and garlic out of pan and set aside. Add 2 tablespoons oil to pan. When oil is warm, add flour and stir until flour clumps up. Add chicken broth and whisk until smooth. In a small bowl whisk cornstarch into heavy cream until dissolved. Bring sauce to a boil and add cream mixture. Reduce heat to a simmer. Stir in 1 cup milk and spinach. Add reserved peppers and garlic, parmesan cheese, garlic salt, salt, and white pepper. Simmer until chicken is cooked and sauce is thickened, stirring throughout. Plate ½ cup noodles, place chicken breast on noodles, and top with sauce. Garnish with fresh basil and additional cheese if desired.