Olive Garden Tuscan Garlic Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 1/2 cups flour
• 1 tablespoon flour
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons italian seasoning
• 1 lb fettuccine pasta, cooked according to package directions
• 5 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper, julienne cut
• 1/2 cup wine
• 1/2 lb whole spinach leaves, stemmed chopped
• 5 fresh basil leaves, chopped
• 1/2 cup whipping cream
• 1 (12 ounce) can evaporated milk
• 1 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 350 degrees f.
• 2 combine 1 1/2 cups flour, salt, pepper and italian seasoning in a shallow dish. dredge chicken in the mixture, shaking off any excess.
• 3 in a large skillet, heat 3 tbsp olive oil. cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. add more oil for each batch as necessary.
• 4 remove chicken breasts from skillet and place on a baking sheet, cover with aluminum foil and transfer to preheated oven. cook for 10-15 minutes or until internal temperature reaches 165 degrees f.
• 5 in a medium sauce pan, heat 2 tbsp olive oil. add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. stir in 1 tbsp flour, wine, whipping cream and evaporated milk. while stirring continuously, bring to a boil. reduce heat to medium-low and add spinach and basil. sauce is done when spinach and basil are wilted. complete by slowly stirring in parmesan cheese.
• 6 coat cooked, drained pasta with 3/4 of the sauce. serve pasta topped with chicken and remaining sauce. garnish with extra parmesan cheese.