Tuscan Garlic Chicken

I don't believe I have ever ordered Tuscan Garlic Chicken from the Olive Garden so I can't compare this recipe to it, but I can say this recipe is delicious! So save a buck and try this one at home. I think I will double the sauce recipe next time or maybe 1 1/2 it. I like my pasta with just a little more sauce.

Tuscan Garlic Chicken
3/4 c flour
1/2 TBS salt
1 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
4 boneless, skinless chicken breasts
5 TBS extra virgin olive oil, divided
1 TBS minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 c chicken broth
6 oz fresh spinach
1/2 c heavy cream
2 tsp corn starch
1 c milk
1 c Parmesan cheese
1 pound fettuccine

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

In a large nonstick skillet, heat 3 TBS olive oil. Cook the chicken 2-3 minutes on each side, until they are golden and browned, but not cooked all the way through. Remove the chicken to a foil-lined, lightly greased baking sheet and bake in the oven for about 15 minutes, until the chicken is cooked through.

While the chicken is cooking, cook the noodles until al dente.
In the skillet add the remaining 2 TBS Olive oil. When oil is hot add the bell pepper, and saute 2-3 min. Then add the garlic and saute for another minute.

Stir in 1 TBS 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 bowl whisk together the cornstarch and cream. Then add it to the skillet along with the spinach and milk. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. 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 the breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.
Source: Mel's Kitchen