Tuesday, March 11, 2008

Tuscan Garlic Chicken

Another favorite from Olive Garden. This recipe can actually be found on the Olive Garden website and they even have a video with Chef Paolo Lafata showing how to make this wonderful dish.

6 boneless, skinless chicken breasts
1 1/2 cups flour
1 tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta
5 tbsp olive oil
1 tbsp roasted garlic, chopped
1 red pepper, julienne cut
1 tbsp flour
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cup parmesan cheese, grated

1. Pre-heat oven to 350F

2. Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

3. Heat 3 Tbsp olive oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min each side). Add more oil for each batch as necessary.

4. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F.

5. Cook pasta according to package directions. Drain and set aside.

6. Heat 2 Tbsp olive oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, white wine, spinach and heavy cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.


Deborah said...

Oh, this sounds delicious and like a real treat!

Melanie said...

Wow! This looks so yummy. Right up my alley as far as pasta dishes - bookmarking it for sure!