Garlic Chicken

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

• Ready In: 45 mins
• 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

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.