Recipe adapted from Mel’s Kitchen
Pin this now to find it later
Ingredients1x2x3x
- ▢ 4 boneless skinless chicken breasts, about 3-4 pounds
- ▢ ¾ cup all-purpose flour
- ▢ ½ tablespoon salt
- ▢ 1 teaspoon pepper
- ▢ ½ teaspoon dried basil
- ▢ ½ teaspoon dried oregano
- ▢ 5 tablespoons extra virgin olive oil divided
- ▢ 1 tablespoon finely minced garlic
- ▢ 1 red bell pepper, cut into thin strips
- ▢ ½ cup low-sodium chicken broth
- ▢ 6 ounces fresh spinach
- ▢ ½ cup heavy cream
- ▢ 2 tablespoons cornstarch
- ▢ 1 cup low-fat milk
- ▢ 1 cup parmesan cheese freshly grated
- ▢ 1 pound fettucini noodles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray. Whisk together 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 of oil over medium-high heat.
- Carefully place the breaded chicken in the oil and cook for 3-4 minutes until each side is golden brown. Don’t cook all the way through.
- Place each browned chicken breast on the prepared baking sheet and bake for about 15 minutes, until they temp out to 165 degrees Fahrenheit. Remove from the oven and set aside.
- While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.
- Wipe the skillet out and add the remaining 2 tablespoons of olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes.
- Whisk in 1 tablespoon of flour and stir constantly for one minute to create a paste.
- Slowly whisk in the chicken broth and bring to a light simmer while whisking constantly until it thickens.
- In a separate small bowl, whisk together the heavy cream and cornstarch.
- Add the spinach, cream mixture, 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 the fettuccini noodles to the sauce. Serve topped with breaded chicken and spoon more of the sauce on top. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
You might also enjoy: Chili’s Cajun Chicken Pasta Spicy Chicken Rigatoni Monterey ChickenStay up to date with The Recipe Critic! Facebook | Pinterest | Twitter | Google +
Tuscan Garlic Chicken
Ingredients
- 4 boneless skinless chicken breasts, about 3-4 pounds
- ¾ cup all-purpose flour
- ½ tablespoon salt
- 1 teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 5 tablespoons extra virgin olive oil divided
- 1 tablespoon finely minced garlic
- 1 red bell pepper, cut into thin strips
- ½ cup low-sodium chicken broth
- 6 ounces fresh spinach
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 1 cup low-fat milk
- 1 cup parmesan cheese freshly grated
- 1 pound fettucini noodles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray. Whisk together 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 of oil over medium-high heat.
- Carefully place the breaded chicken in the oil and cook for 3-4 minutes until each side is golden brown. Don’t cook all the way through.
- Place each browned chicken breast on the prepared baking sheet and bake for about 15 minutes, until they temp out to 165 degrees Fahrenheit. Remove from the oven and set aside.
- While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.
- Wipe the skillet out and add the remaining 2 tablespoons of olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes.
- Whisk in 1 tablespoon of flour and stir constantly for one minute to create a paste.
- Slowly whisk in the chicken broth and bring to a light simmer while whisking constantly until it thickens.
- In a separate small bowl, whisk together the heavy cream and cornstarch.
- Add the spinach, cream mixture, 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 the fettuccini noodles to the sauce. Serve topped with breaded chicken and spoon more of the sauce on top. Enjoy!
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Tuscan Garlic Chicken https://therecipecritic.com/tuscan-garlic-chicken/
