Olive Garden's Tuscan Garlic Chicken

[bookwoman]

Tonite will be a late supper with this great Olive Garden recipe from the Olive garden web site and news letter.

Tuscan Garlic Chicken

Serves 6
Prep Time: 15 minutes
Cook: 30 minutes

Ingredients
6 boneless, skinless chicken breasts
1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
1 lb(s) curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated



Procedures
Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high

heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as

necessary.

When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until

cooked through and the internal temperature reaches 165 degrees F.

Cook pasta according to package directions. Drain and set aside until needed.

While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for

approximately one minute.

Add remaining 1 Tbsp of flour and stir to combine.

Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done

cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining

sauce and extra Parmesan cheese.