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Tuscan Garlic Chicken




Source of Recipe


Posted by Linda (doucanoe) at the ths.com Cooking Forum.


List of Ingredients




3 lb. boneless, skinless chicken breasts
1-1/2 cups flour, plus 1 Tblsp.
1 Tblsp. salt
2 tsp. Black pepper
2 tsp. Italian herb seasoning
1 lb. Penne pasta
1 Tblsp. garlic, chopped
1 red bell pepper, julienne cut
1/2 cup white wine
1/2 lb. whole leaf spinach, stemmed
12 oz. heavy cream
1 cup Parmesan cheese, grated


Recipe



Combine 1-1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Sauté the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. When finished, transfer the ovenproof skillet to a preheated oven at 350° F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165° F.

Cook pasta al dente (or according to package instructions). Drain and set aside until needed.

While the pasta is cooking, heat 1/2 to 1 fluid oz. of oil in a saucepan. Add the garlic and the red pepper and cook for approximately one minute. Slowly add 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 extra Parmesan cheese. Serve and enjoy. Servings: 6.