Garlic Chicken
"Italian-seasoned Chicken Breast filets on a bed of fettucine with a creamy garlic and wine sauce...."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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 white wine
- 1⁄2 lb whole spinach leaves, stemmed
- 12 ounces heavy whipping cream
- 1 cup parmesan cheese, grated
directions
- Combine 1½ cups flour, salt, pepper and Italian herb seasoning in a shallow dish. If using seasoned bread crumbs, delete the Italian herb seasonings.
- - Coat chicken in the flour or bread crumbs and shake off any excess.
- - 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.
- - 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.
- - Cook pasta according to package directions and set aside until needed, after draining.
- - 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.
- - Add remaining 1 Tbsp of flour and stir to combine.
- - 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.
- - 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.
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Reviews
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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.
RECIPE SUBMITTED BY
I live in Memphis, home of the blues and the birthplace of rock-n-roll. Because of my involvement in music (see further below), I love cooking as a means of relaxing and my boyfriend loves to eat so it works out well!
I like to cook middle-eastern (Persian/Iranian) food as well as Mediterranean but living in the mid-south (and having lived in Texas for over a decade), I do like to occasionally try updated twists on old southern (comfort) favorites. I'm always looking for ways to cut down on the fat/calories and to speed up the process when cooking.
I'm extremely busy and involved in a myriad of activities outside of home/work. By day, I'm a Medicaid account rep at a regional hospital and I'm on the board of directors for Girls Incorporated Memphis. By night (hee hee), I'm involved in the music business in Memphis: I'm on the executive board of several music organizations: the Mid-South Band Association; the James Austin Musicians Assistance Program; the Memphis & Shelby County Music Commissions Musicians Advisory Council; and a member of the Memphis Blues Society; the Memphis Acoustic Music Association; and a venue coordinator and volunteer for the Blues Foundation. I'm also involved in a readers discussion group, TCASK organization and have a regular email newsletter with over 1700 subscribers. I started out in the blues but spend most of my time involved with original rock bands (yes, I like hard rock, too!). I am also a fan of classical, jazz and acoustic music, be it americana, celtic, folk or bluegrass. I just love it all! And oddly, my hearing is intact!
When I'm not involved in any of those activities, I love to cook, read, needlepoint, make greeting cards (rubber stamping/paper arts), hike and just hang out with my wonderful boyfriend. Did I mention that he loves to eat?
