Tuscan Garlic Chicken

By Czech22

Ingredients

• 6 boneless, skinless chicken breasts
• 1 1/2 C and 1 T flour
• 5 T olive oil
• 1 T salt
• 2 t pepper
• 2 t Italian herb seasoning
• 1 1/2 C heavy cream
• 1 T roasted garlic, chopped
• 1/2 C white wine
• 1 red pepper, julienne cut
• 1/2 lb whole leaf spinach, stemmed
• 1 C parmesan cheese, grated
• 1 lb fettuccine

Details

Servings 6

Preparation

Step 1

PREHEAT oven to 350 degrees

MIX 1 1/2 C flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 T oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

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

COOK pasta according to package directions. Drain and set aside.

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

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.