Recipe by iewe
My husband LOVES this dish at Olive Garden, and was very disappointed when they removed it from their regular menu. Now found this recipe on the web and keeping it here for safe keeping!
Top Review by ~Nimz~
This went together very nicely. Loved the addition of the spinach to the sauce, but we thought the sause as written was a little bland. I added a little salt and pepper and red pepper flakes which added a lot of flavor. I used fat free half-and-half to decrease some of the calories. I think you could decrease the amount of flour also as I had a lot left over. I'll make this one again. Made for "Let's Party" game.
- 4 boneless skinless chicken breasts (approx 4 oz each)
- 1 1⁄2 cups flour, plus 1 tablespoon
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons italian seasoning
- 1 lb fettuccine pasta
- 5 tablespoons olive oil
- 1 tablespoon garlic, chopped
- 1 red pepper, julienne cut
- 1⁄2 cup white wine
- 1⁄2 lb spinach, whole and stemmed
- 2 cups heavy cream
- 1 cup parmesan cheese, grated
Directions See How It's Made
- Pre-heat oven to 350ºF.
- Cook pasta according to package directions.
- While pasta is cooking, mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
- Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min).
- Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until done (internal temperature reaches 165°F.).
- HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
- Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.