Tuscan Garlic Chicken

Directions

Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. - Dredge chicken in the mixture, shaking off any excess. - In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary. - When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F. - Cook pasta according to package directions. Drain and set aside until needed. - While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. - Add remaining 1 Tbsp of flour and stir to combine. - Next, add the wine and bring to a boil for 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. - 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.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 1/2 cup(s) flour, plus 1 tablespoon
• 1 Tbsp salt
• 2 tsp black pepper
• 2 tsp Italian herb seasoning
• 1 lb(s) curly or regular fettuccine
• 1 Tbsp garlic, chopped
• 1 red pepper, julienne cut
• 1/2 cup(s) dry, white wine
• 1/2 lb(s) whole leaf spinach, stemmed
• 12 oz heavy cream
• 1 cup(s) Parmesan cheese, grated

Parsed from recipe text (no separate ingredient records).