- 4
- 45 mins
Ingredients
- 1 package fettuccine or penne pasta
- 2 cups flour
- Italian seasoning
- Salt
- Pepper
- 6 tablespoons extra virgin olive oil
- 4 boneless, skinless chicken breasts
- 2 to 3 chopped garlic cloves
- 1 cup of julienned red bell peppers
- 1 cup of high-quality Italian white wine
- 2 cups spinach leaves
- 1 cup of heavy cream
- 1 cup of fresh grated Parmesan cheese
Preparation
Step 1
Preheat oven to between 350 and 400 F.
In a large bowl, combine 2 cups of flour, Italian seasonings, salt and pepper.
Heat sauté pan and add 3 tablespoons olive oil.
Pick up a skinless, boneless chicken breast with tongs and dredge both sides into your seasoned flour mixture.
Place floured chicken breast into your pan and brown for 2 to 3 minutes on each side. You can opt to cook all chicken breasts at the same time, or prepare them in batches.
Transfer chicken breasts to an oven-safe baking dish and place into your preheated oven.
Place 3 tablespoons extra virgin olive oil into a clean sautee pan and warm to medium-high heat.
Add 2 to 3 cloves of chopped garlic to your pan.
Place about 1 cup of julienned red bell peppers.
Stir your garlic and pepper mixture frequently for about a minute to coat all pieces with oil.
Add 1 tablespoon of flour and mix to incorporate.
Pour in approximately 1 cup of Italian white wine to the pan and cook until the wine has evaporated slightly.
Add 2 cups of washed, cleaned spinach leaves to your pan and stir until it changes color.
Pour in 1 cup of heavy cream and stir.
Add 1 cup of fresh grated Parmesan cheese.
Push all ingredients to one side of your pan, then add your pasta to the sauce. Toss pasta gently to coat well with sauce.
Use your tongs to grab some pasta and place it in the center of your plate.
Top with 1 to 2 baked chicken breasts, then spoon some of the sauce and vegetable mixture on top.
While many Olive Garden restaurants no longer include Tuscan chicken on their menu, many dishes such as chicken scampi reflect the blend of vegetables, Parmesan cheese and chicken that is used in this dish. Other versions of Tuscan chicken leave off the cheese and use different vegetable selections.