Friday, October 28, 2011

Tuscan Garlic Chicken

Delicious! This is another Pinterest find that I couldn't pass up. I love the idea of wilting spinach into a pasta dish. I hope you enjoy!
  • 3/4 cup all-purpose flour
  • 1/2 tbsp salt
  • 1 tsp pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 4 boneless, skinless chicken breasts
  • 5 tbsp olive oil
  • 1 tbsp finely minced garlic (about 4-5 cloves)
  • 1 red bell pepper, cut into thin strips
  • 1/2 cup low-sodium chicken broth
  • 6 oz fresh spinach
  • 1/2 cup heavy cream
  • 2 tsp cornstarch
  • 1 cup low fat milk
  • 1 cup grated Parmesan cheese
  • 1 lb fettuccine
  1. Preheat oven to 350 degrees.
  2. In a shallow dish, combine flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated (OR mix all ingredients in a large Ziploc bag and shake until well coated).
  3. In a large non-stick skillet, heat 3 tbsp olive oil over medium heat until the oil is hot. Carefully place the chicken in the pan, cooking for 2-3 minutes on each side until they are golden and browned but not cooked all the way through. Gently remove the chicken to a foil-lined, baking sheet and bake for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
  4. While the chicken is cooking, heat a large pot of water to boil and cook the noodles until al dente. Wipe out the skillet with a couple of paper towels and return to medium heat, adding the 2 remaining tbsp olive oil. When the oil is hot, add garlic and bell pepper, sauteing for 2-3 minutes.
  5. Stir in 1 tbsp flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small bowl, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and the sauce is slightly thickened, about 5 minutes. Stir in the Parmesan cheese.
  6. When the pasta has finished cooking, drain and return to pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta.

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