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.



Ingredients
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

Procedure
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.