Chicken with Garlic and Spinach Sauce

By hanley89

Ingredients

• 3/4 cup all-purpose flour
• 1 tsp kosher salt
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 boneless, skinless chicken breasts
• 5 tablespoons extra virgin olive oil, divided
• 1 tablespoon finely minced garlic (about 4-5 cloves)
• 1/2 cup low-sodium chicken broth
• 6 ounces fresh baby spinach
• 1/2 cup heavy cream
• 2 teaspoons cornstarch
• 1 cup milk( low fat or whole)
• 1 cup freshly grated Parmesan
• 1 pound Fettuccine or Egg Noodles

Preparation

Step 1

1.Preheat the oven to 350 degrees F.
2.In a Ziploc bag, combine the flour, salt, pepper, basil and oregano.Shake each chicken piece in the flour mixture until both sides are well coated.
3.In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and saute for 2-3 minutes.
5. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small bowl, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.Add the chicken and simmer for a couple of minutes
6.When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with some of the cheese sauce.
7. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.