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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Olive Garden Tuscan Garlic Chicken Recipe

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This recipe for Olive Garden Tuscan Garlic Chicken is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 each (4 oz) boneless, skinless Chicken Breasts
1 1/2 cups Flour, plus 1 tablespoon
1 tablespoon Salt
2 teaspoons Black Pepper
2 teaspoons Italian seasoning
1 pound Fettuccine Pasta, cooked according to package directions
5 tablespoons Olive Oil
1 tablespoons Garlic, chopped
1 Red Pepper, julienne cut
1/2 cup White Wine
1/2 pound whole leaf Spinach, stemmed
2 cups Heavy Cream
1 cups Parmesan Cheese, grated
Directions:
Directions:
Pre-heat oven to 350ºF. MIX 1½ 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 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until 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.
Number Of Servings:
Number Of Servings:
2

 

 

 

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