Tuscan Garlic Chicken

By merlin

Olive Garden

Ingredients

• 4 each (4-ounces) boneless, skinless chieken breasts
• 1 1/2 cups flour
• 1 tbsp salt
• 2 tsp black pepper
• 2 tsp Italian seasoning
• 1 pound fettuccine pasta, cooked according to package directions
• 5 tbsp olive oil
• 1 tbsp garlic, shopped
• 1 ref pepper, julienne cut
• 1/2 cup white wine
• 1/2 pound whole leaf spinach, stemmed
• 2 cups heavy cream
• 1 cup parmesan cheese, grated

Preparation

Step 1

Preheat oven to 350 degrees F.

1. Mix 1 1/2 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 tbsp olive oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp; about 2 to 3 minutes. Add more oil for each batch as nesessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 to 15 minutes or until internal temperature reaches 165 degrees F.

4. Heat 2 tbsp olive oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, dained pasta with sauce, then top with chicken and remaining sauce. Garnish with sxtra parmesan cheese.