Monday, March 17, 2014

Tuscan Garlic Chicken

3:52 AM

1/3 cup all purpose flour
1 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon garlic, finely minced
1 red bell pepper, chopped
1 tablespoon all purpose flour
1/2 cup low sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 tablespoons cornstarch
1 cup fat free milk
1 cup Parmesan cheese, shredded
1 pound fettuccine noodles


Preheat oven to 350°F. Line a cookie sheet with aluminum foil sprayed with cooking spray or line with a slipmat.

In a shallow combine flour, pepper, basil and oregano.

In a large skillet over medium high heat, heat 3 tablespoons oil until hot.

Dip each chicken breast in flour mixture and coat very well. Then immediately place the chicken into the hot oil. Cook until each side of chicken breast is golden brown, but do not cook all the way through. When browned place on prepared cookie sheet and bake for 15 minutes, until cooked completely.

While the chicken is cooking, cook the noodles according to the package directions. Drain well.

Clean out the skillet and add the remaining 2 tablespoons oil. Cook the pepper and garlic for about 2-3 minutes. Stir in 1 tablespoon flour and stir constantly for 1 minute.

Add chicken broth and bring to a light simmer, whisking constantly until it start to thicken, about 3-4 minutes.

In a separate bowl, whisk the heavy cream and cornstarch together until the cornstarch is dissolved. Add the spinach, cream and milk to the skillet. Bring mixture to a simmer and continue to cook until the spinach starts to wilt. Stir in Parmesan cheese.

Add half of the sauce to the noodles mixing to coat. Top noodles with chicken and then remaining sauce.

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