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 (I substitute in apple juice)
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
- 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 Рenough to coat Рand saut̩ 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.
