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Tuscan Garlic Chicken Recipe

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This recipe for Tuscan Garlic Chicken, by , is from The Simpson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Camille Simpson
Added: Monday, April 21, 2008


1 1/2 c. flour, plus 2 T. flour
1 T salt
2 tsp. black pepper
2 tsp. Italian herb seasoning
3 lb. boneless, skinless chicken breasts
3 oz. vegetable oil, divided
1 lb. penne pasta
2 T. garlic, chopped
2 red peppers, julliene cut
1 c white wine (can use grape juice, white wine vinegar, or chicken stock)
1/2 lb. whole spinach leaves, stemmed
2 c. parmesan cheese, grated

1. Preparing the chicken: (I usually cut the breasts in half and smash them a bit to get smaller, thinner pieces). Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2. Dredge chicken in the mixture, shaking off any excess.
3. Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat until golden brown and crisp.
4. 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. (I find that my thin chicken is already thoroughly cooked, so I just keep it warm in the oven).
5. Preparing the pasta: Cook pasta al dente (or according to package instructions).
6. Drain and set aside until needed.
7. 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.
8. Slowly add remaining two tablespoons of flour and stir to combine.
9. 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.
10. 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.

(This is extra delicious with a little salt added at the end).

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr 45 min
Personal Notes:
Personal Notes:
Okay, I get a little crazy with the red peppers and usually put in three or four instead of just two. They are just so sweet and delicious, you can't have too many.




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