Tuscan Garlic Chicken

Aaron had this once at Olive Garden and he asked me if we could try and find a recipe for it to make at home. Would you believe that Olive Garden has a recipe section on their website where you can even input how many servings you want and it adjusts the recipe? Awesome. We are trying this in a couple of weeks!

Tuscan Garlic Chicken

Serving Calculator (2-24 servings)

prep: hr(s) 15 min(s)
cook: hr(s) 30 min(s)

Ingredients

1 boneless, skinless chicken breasts
1/2 cup(s) flour, plus 1 tablespoon
5/16 Tbsp salt
11/16 tsp black pepper
11/16 tsp Italian herb seasoning
5/16 lb(s) curly or regular fettuccine
5/16 Tbsp garlic, chopped
5/16 red pepper, julienne cut
3/16 cup(s) dry, white wine
3/16 lb(s) whole leaf spinach, stemmed
3 oz heavy cream
5/16 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.

http://www.olivegarden.com/recipes/