Tuscan Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 Tbsp olive oil
¾ cup flour
2 tsp salt
1 red pepper
1 cup spinnach
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon onion powder
1 pound fettuccine noodles
Sauce:
1 chopped red pepper
1 Tbsp minced garlic
½ cup chicken broth
2 Tbsp oil
1 Tbsp flour
½ cup half and half + 2 tsp corn starch
1 cup milk
2 cups fresh baby spinach, roughly chopped
½ cup shredded parmesan cheese
¼ tsp garlic salt
Dash of salt and white pepper
Directions:
Cook fettuccine noodles according to package instructions.
Preheat oven to 375 degrees F. (If chicken breasts are very thick, pound them to be thinner or cut them in half horizontally).
In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely.
Heat 1 Tbsp of oil in a large skillet over medium high heat. When oil is hot, add chicken to the pan. Brown chicken on both sides (1-2 minutes on each side). Place chicken in a shallow dish and bake for 10-15 minutes or until cooked through.
While chicken is cooking, prepare the sauce. Saute diced bell pepper over medium heat for about 5 minutes. Add garlic and saute for 1-2 minutes longer. Remove garlic and onion to a plate and set aside. Add 2 Tbsp oil to the warm saute pan. Add flour and whisk into oil. Add chicken broth and whisk until smooth. Bring sauce to a boil.
In a small bowl combine the half and half and cornstarch and whisk until dissolved. Add to boiling sauce. Reduce heat to a simmer. Stir in 1 cup of milk and fresh spinach. Add reserved bell peppers and garlic, parmesan cheese, garlic salt, salt and white pepper. Simmer until sauce is thickened, stirring occasionally.
Place a serving of fettuccine noodles on a plate, place chicken breast on top and top with sauce.
