Garlic Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 1 1/2 cups flour or 1 1/2 cups italian seasoned breadcrumbs, plus
• 1 tablespoon flour (set aside 1 tablespoon of flour, if using bread crumbs)
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 teaspoons italian herb seasoning (omit if using seasoned bread crumbs)
• 1 lb fettuccine
• 1 tablespoon garlic, chopped
• 1 red pepper, sliced in thin strips
• 1/2 cup dry wine
• 1/2 lb whole spinach leaves, stemmed
• 12 ounces heavy whipping cream
• 1 cup parmesan cheese, grated

Recipe

• 1 combine 1½ cups flour, salt, pepper and italian herb seasoning in a shallow dish. if using seasoned bread crumbs, delete the italian herb seasonings.
• 2 - coat chicken in the flour or bread crumbs and shake off any excess.
• 3 - in a large, nonstick (ovenproof) skillet, add 3 tbsp of olive oil to coat the pan – and sauté chicken over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. add additional olive oil for each additional batch as needed.
• 4 - transfer the chicken to a preheated oven at 350 degrees f. cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees f.
• 5 - cook pasta according to package directions and set aside until needed, after draining.
• 6 - while the pasta is cooking, heat 2 tbsp of olive oil in a sauce pan. add the garlic and the red pepper and cook for approximately one minute.
• 7 - add remaining 1 tbsp of flour and stir to combine.
• 8 - next, add the wine and bring to a boil for one minute. add the spinach and the cream and bring to a boil. the sauce is done when the spinach becomes wilted. stir in the parmesan cheese.
• 9 - partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese.