Ingredients: |
Ingredients: 3 lb. boneless, skinless chicken breasts
1 1/2 c. flour, plus 1 tbsp.
1 tbsp. salt
2 tsp. black pepper
2 tsp. Italian herb seasoning
Approx. 3 fluid oz. vegetable oil, divided
1 lb. penne pasta
1 tbsp. garlic, chopped
1 red pepper, julienne cut
1/2 c. white wine
1/2 lb. whole leaf spinach, stemmed
12 fluid oz. heavy cream
1 cup parmesan cheese, grated
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Directions: |
Directions:Preparing the chicken:
Combine 1 1/2 c. 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 2 to 3 minutes on each side, or until golden brown and crisp. When finished, transfer the skillet to a preheated oven at 350 degrees. Cook for approximately 15 minutes or until cooked through and the internal heat reaches 165 degrees.
Preparing the pasta:
Cook pasta al dente (or according to package directions). Drain and set aside until needed.
Preparing the sauce:
While the pasta is cooking, heat 1/2 to 1 fluid oz. of oil in a sauce pan. Add the garlic and the red pepper and cook approximately 1 minute. Slowly add the 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
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