Tuscan Garlic Chicken

By á-69516

Preheat oven to 350 degrees

Ingredients

• 3/4 c flour
• 1/2 tbs salt
• 1 tsp pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 4 boneless, chicken breasts
• 5 tbs oil, divided
• 1 tbs finely minced garlic
• 1 red pepper, cut into thin strips or chopped
• 1/2 c chicken broth
• 6 oz fresh spinach
• 1/2 c heavy cream
• 2 tsp cornstatch
• 1 c milk
• 1 c grated parmesan cheese
• 1 lb fettuccine

Preparation

Step 1

In shallow plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in flour mixture until both sides are well coated. In lrg skillet, heat 3 tbs of oil over med heat until the oil is hot and shimmering. Carfully place the chicken breasts in the pan, cooking them for 2-3 mins on each side, until they are golden and browned but not cooked all the way through. Gently remove the chicken to a foil lined baking sheet and bake for 15 mins. Set aside and tent with foil until ready to use. While the chicken is cooking, heat a lrg pot of water to boil and add the noodles, cooking until al dente. Also wipe out the skillet with a couple paper towels and return to med heat, adding remaining 2 tbs oil. When oil is hot, add garlic and bell pepper, sauteing for 2-3 mins. Stir in 1 tbs flour and stir constantly while cooking for another min. Add chicken broth to the skillet and bring the mix true to a low simmer, whisking constantly, until slightly thickened, about 3-4 mins. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring to a simmer and cook stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 mins. Stir in parmesan cheese. When pasta has finished cooking, drain and return to pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate, top with chicken breast and spoon some of the sauce over tip each chicken piece.