Tuscan Chicken Fettucine
I love Olive Garden. The way it smells. The way it looks. Even the soothing harmonious sounds piped through the sound system peak my senses. The bread is soft and warm. The salad is crisp and refreshing and coated with their tangy italian dressing. And every dish you order is abundant with fragrant herbs, tomatoes, meat, pasta, or vegetables. All of my senses are alive. This dish is one that takes me back to that feeling. It explores the deliciousness (is that a word?) of the creamy sauce and the crunch of the golden chicken. I'm sorry, I am getting carried away. Lets get back to how I made it.
Starting with Flour, White wine, Half & Half, Olive oil, Parmesan Cheese, Spinach, Salt, Pepper, Italian Seasoning, Fettucine, Chicken, Garlic, and Red Pepper.
Preheat a pan to medium heat and add oil. Put the flour, pepper, salt, and italian seasoning in a Ziplock bag and combine. Place the chicken in the bag squeezing out most the air and seal. Then pound the meatiest part of the breast to a 1/2 inch. Then shake bag to coat chicken.
Carefully place the breast in the hot pan. Don't touch them. Wait for them to form a golden crust, about 5 -7 min. The top side will start to be mostly opaque. Then flip them and brown on the other side.
Remove them to a plate and keep warm. Chop red pepper and mince garlic. Add another 1tsp of oil to the hot pan then the pepper and garlic.
Saute for a few minutes then add the 1 Tbls of flour and stir. Add the wine and spinach.
Then the half & half or cream and simmer till the spinach wilts and the sauce reduces.
Then add the parmesan and remove from heat. Add the drained pasta and mix well.
Plate and enjoy. And please say an extra yum for me. Try making this for your boyfriend and he will marry you. Make this for your husband and he will buy you a new diamond. At least that is what I hope happens for you. And ya just never know.......
Tuscan Chicken Fettucine
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Procedures
MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium heat until golden brown, crisp and the internal temperature reaches 165°F160 (about 4-6 min per side). Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet keep warm.
HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.