Tuscan Garlic Chicken (Olive Garden)
Source of Recipe
by Marsha, from Olive Garden
Recipe Link: http://www.prnewswire.com/cgi-bin/stories.pl?ACCT=104&STORY=/www/story/04-06-2005/0003335385&EDATE= List of Ingredients
1 1/2 c flour, plus 1T
1 T salt
2 t black pepper
2 t Italian herb seasoning*
3 lbs boneless, skinless chicken breasts
3 oz oil, divided
1 lb penne pasta
1 T garlic, shopped
1 red pepper, julienne cut
1/2 c white wine*
1/2 lb whole leaf spinach, stemmed
12 oz heavy cream
1 c parmesan cheese, gratedRecipe
Combine 1 1/2 c flour, salt, black pepper and Italian herb seasoning in shallow dish.
For Chicken: Dredge chicken in mixture, shaking off excess
Sauté chicken in batches in large, nonstick ovenproof skillet with enough oil to coat over medium-high heat for about 2-3 minutes on each side, or until golden brown and crisp.
Transfer skillet to preheated oven at 350 degrees. Cook approximately 15 minutes, or until cooked through (165-degrees internal temperature)
For pasta: Cook pasta al dente. Drain and set aside.
For sauce: Heat 1/2 to 1 oz oil in saucepan. Add garlic and red pepper and cook for approximately one minute. Slowly add remaining 1T flour and stir to combine. Add white wine and bring to boil for about one minute. Add spinach and cream and bring to boil. Sauce is done cooking when spinach becomes wilted. Complete by stirring in Parmesan cheese.
Partly coat pasta with sauce, transfer to large bowl (or individual dishes), and top with the chicken, remaining sauce and Parmesan cheese.
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