Tuscan Garlic Chicken is a blend of herb-seasoned chicken breasts sautéed with oven-roasted garlic. Sweet roasted red peppers and spinach add flavor and the dish is served in a white wine and garlic cream sauce and tossed with curly fettuccine.

A full, buttery Italian Chardonnay works especially well with the texture and flavors of the garlic cream sauce in this recipe.

This recipe is the same one that the chefs use at Olive Garden, but now you can make it at home, too.

Tuscan Garlic Chicken

Serving Size: Serves 6.

Tuscan Garlic Chicken

Ingredients

  • 6 boneless, skinless chicken
  • breasts
  • 1½ cups flour, plus 1 tablespoon
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons Italian herb seasoning
  • 5 tablespoons extra virgin olive oil
  • 1 pound curly or regular fettuccine
  • 1 tablespoon garlic, chopped
  • 1 red pepper, julienne cut
  • ½ cup dry white wine
  • ½ pound whole leaf spinach, stemmed
  • 12 fluid ounces heavy cream
  • 1 cup Parmesan cheese, grated

Instructions

• 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 tablespoons 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 tablespoons of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

• Slowly add remaining 1 tablespoon of flour and stir to combine.

• Next, add the 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.

• 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.

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