Tuesday, 19 January 2016

Tuscan Garlic Chicken

Forget about Olive Garden, and make this delicious copycat recipe instead. Its absolutely delicious. Thank you The Recipe Critic

¾ cup all purpose flour
½ Tablespoon salt
1 teaspoon pepper
½ tsp dried basil
½ teaspoon dried oregano
4 boneless skinless chicken breasts
5 Tablespoons extra virgin olive oil, divided
1 Tablespoon finely minced garlic
1 red bell pepper, cut into thin strips or chopped
½ cup low sodium chicken broth
6 ounces fresh spinach
½ cup heavy cream
2 Tablespoons cornstarch
1 cup lowfat milk
1 cup freshly grated parmesan cheese
1 pound fettucini noodles

  • Preheat oven to 350. 
  • Combine the flour, salt, pepper, basil, and oregano. 
  • Dip each chicken breast in the flour mixture and coat well.
  • In a large skillet, heat 3 Tablespoons oil until hot. 
  • Carefully place the breaded chicken in the oil until each side is golden brown. Don't cook all the way through.
  • On a cookie sheet, line with aluminum foil and spray with cooking spray. 
  • Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. 
  • Set aside until ready to use.
  • While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions. 
  • Wipe the skillet with some paper towels and add the remaining 2 T olive oil. 
  • Cook the chopped red pepper and garlic for about 2-3 minutes. 
  • Stir in 1 T of flour and stir constantly for one minute.
  • Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
  • In a separate small bowl, whisk together the heavy cream and cornstarch. 
  • Add the spinach, cream, and milk to the skillet. 
  • Bring this to a simmer and continue to cook until spinach starts to wilt. 
  • Stir in the parmesan cheese.
  • Add half of the sauce to the coating the cooked and drained fettucini noodles. 
  • Top with breaded chicken and spoon more of the sauce on top.

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