Sunday, April 29, 2012

Tuscan Garlic Chicken

I found this recipe via Pinterest, of course! It's from Mel's Kitchen Cafe. I had a similar dish at Olive Garden and have wanted to replicate it at home.  It is spot on in terms of flavor and taste.  Of course, I made some changes to the recipe.  I'm sharing my adapted version here.

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium organic chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup fat free milk
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup freshly grated Parmesan cheese
1/2 pound fettucine

Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). . Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking in the skillet, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the bell pepper, sauteing for 2-3 minutes, then add the garlic the last minute to prevent it from burning.

Stir in one tablespoon 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 liquid measure, 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 sauce is slightly thickened, about 2-4 minutes. Add salt and pepper, adding more to taste if needed.  Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the 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. Serve immediately.

My 13 yo loved this dish, too.  He even ate the spinach until he found out that it was spinach!  LOL


~peace and blessings~


Kim said...

This looks really good! Thanks for sharing it.

happeningswithLana said...

This sounds as good as the picture looks!!! TFS!

I have so much pinned on pinterest that I have to start trying more of it.