Go Back
Print Pin

Tuscan Garlic Chicken

Author Life in the Lofthouse

Ingredients

  • 4 4 oz. boneless, skinless chicken breasts
  • 1 1/2 cups flour plus 1 tablespoon
  • 1 Tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons Italian seasoning
  • 1 lb fettuccine pasta cooked according to package directions
  • 5 Tablespoons olive oil divided
  • 1 Tablespoon garlic chopped
  • 1 red bell pepper diced
  • 1/2 cup chicken broth
  • 1/2 lb whole leaf spinach stemmed
  • 2 cups heavy cream
  • 1 cup fresh Parmesan cheese grated

Instructions

  • Pre-heat oven to 350ºF.
  • In a shallow plate or bowl combine 1½ cups flour, salt, pepper and Italian seasoning. Dredge chicken in the mixture, shaking off any excess.
  • Heat 3 tablespoons oil in a large skillet. Cook chicken breasts, 2 at a time, over medium-high heat until golden brown and crisp (2-3 min on each side). Add more oil for each batch as necessary.
  • Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
  • Heat 2 Tablespoons oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tablespoon flour, chicken broth, spinach and cream and bring to a boil. Reduce heat to low. Stir in Parmesan cheese until it melts. Sauce is done when spinach becomes wilted and sauce has thickened.
  • Plate portions of cooked, drained pasta on individual plates. Top with sauce, then top with chicken and more sauce. Serve and enjoy!