Prep 20 mins
Cook 30 mins
This is a copycat of Olive Garden's Tuscan Garlic Chicken. If fettuccine pasta is not available, use a noodle that is similar or something spirally. The sauce is a lighter alfredo style sauce and spaghetti is not a good match for this type of sauce.
- 4 boneless skinless chicken breasts
- 1 1⁄2 cups flour
- 1 tablespoon flour
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons italian seasoning
- 1 lb fettuccine pasta, cooked according to package directions
- 5 tablespoons olive oil
- 1 tablespoon garlic, chopped
- 1⁄4 teaspoon red pepper flakes
- 1 red bell pepper, julienne cut
- 1⁄2 cup white wine
- 1⁄2 lb whole spinach leaves, stemmed chopped
- 5 fresh basil leaves, chopped
- 1⁄2 cup whipping cream
- 1 (12 ounce) can evaporated milk
- 1 cup parmesan cheese, grated
- Preheat oven to 350 degrees F.
- Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
- In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary.
- Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F.
- In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese.
- Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.