Community Pick
Olive Garden Tuscan Garlic Chicken
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups flour, plus
- 1 tablespoon flour
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons Italian herb seasoning
- 3 lbs boneless skinless chicken breasts
- 3 fluid ounces vegetable oil, divided
- 1 lb penne pasta
- 1 tablespoon garlic, chopped
- 1 red pepper, julienne cut
- 1⁄2 cup white wine
- 1⁄2 lb whole spinach leaves, stemmed
- 12 fluid ounces heavy cream
- 1 cup parmesan cheese, grated
directions
- Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
- Preparing the pasta: Cook pasta al dente (or according to package instructions).
- Drain and set aside until needed.
- Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
- Preparing Tuscan Garlic Chicken entree: 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 the extra parmesan cheese. Serve and enjoy.
Reviews
see 23 more reviews
Tweaks
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I tweaked the recipe a bit.... didn't fry the chicken but instead I used spices, garlic powder and parm to grill the chicken 3 min on each side before placing in 350 oven. I also added equal amount of julienne onion to sauce and used fat free cream in place of heavy cream. I also used corn meal finely ground in place of flour to thicken so that my GF friend could try this recipe. Turned out awesome but I can't compare to OG version since I only saw the commercial and decided to make a healthier version at home.
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I could NOT stop eating this! It is soooooo full of FLAVOR! Does take a little bit of time to make, but so worth it! This is a "company worthy" recipe. I made this lower fat by using fat free half and half instead of heavy cream and used olive oil spray in place of most of the oil. I also used whole grain organic penne. Delicious! I will be making this again! Thanks for posting.
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I watched this be prepared on the Olive Garden's website and they had the recipe available as well. So I gave it a try last night and let me tell you...it will not disappoint! It was absolutely fabulous and easy to make. The only changes I made was to use fetuccine instead of penne pasta and I simply seasoned the breasts first before dredging in flour. Also, added just a tad more garlic (we love it!) and added some extra half and half to the 1/2 pint of cream. It was so delicious and authentic tasting. My DH was in heaven! Needless to say, we will definately be making this again and again. Thanks for posting!
RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!