Tuscan Chicken
Ingredients:
- boneless, skinless chicken breasts - 4
- olive oil - 1 T
- flour - 3/4 cup
- salt - 2 t
- pepper - 1 t
- dried basil - 1/2 t
- dried oregano - 1/2 t
- onion powder - 1/4 t
- red OR yellow bell pepper, diced - 1
- garlic - 1 T minced
- chicken broth - 1/2 cup
- oil - 2 T
- flour - 1 T
- half and half - 1/2 cup
- corn starch - 2 t
- milk - 1 cup
- fresh baby spinach, roughly chopped - 2 cups
- shredded parmesan cheese - 1/2 cup plus more for garnish
- garlic salt - 1/4 t
- salt and white pepper - dash
- fettuccine noodles - 1 pound
- fresh basil - for garnish
Instructions:
Prepare fettuccine noodles per package directions. If chicken is very thick, slice horizontally into thinner strips.
In a bowl whisk together 3/4 c flour, 2 t salt, 1 t pepper, basil, oregano and onion powder. Completely coat chicken with flour mixture. Heat 1 T oil in a skillet over medium high heat. Add chicken to the hot oil. Brown chicken 1 - 2 minutes per side. Place chicken in a shallow baking dish, bake in a preheated 375 degree oven for 10 - 15 minutes or until cooked through.
Prepare sauce -- in a skillet saute bell pepper over medium heat for 4 - 5 minutes, add garlic, saute for 1 - 2 minutes. Place peppers and garlic on a plate; set aside. Add 2 T oil to the warm pan, add flour and whisk. Add broth and whisk until smooth; bring to a boil.
In a bowl whisk together half and half and cornstarch until dissolved, add to boiling sauce. Reduce heat to simmer. Stir in milk and spinach. Add bell peppers and garlic, 1/2 c parmesan, garlic salt, salt and white pepper. Simmer until sauce is thickened, stir occasionally.
To serve place noodles on serving plate, lay chicken on top and spoon sauce over chicken. If desired garnish with fresh basil and parmesan cheese.
