Total Time
45mins
Prep 15 mins
Cook 30 mins

Italian-seasoned Chicken Breast filets on a bed of fettucine with a creamy garlic and wine sauce....

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

My husband and I thought this was a good recipe. I think it needed a little more garlic though. Will try next time. Thanks for posting.