Olive Garden Tuscan Garlic Chicken
I make this one a few times throughout the year, its DELISH!!!!
1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated
1 Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2 Dredge chicken in the mixture, shaking off any excess.
3 Saute 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.
4 When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5 Preparing the pasta: Cook pasta al dente (or according to package instructions).
6 Drain and set aside until needed.
7 Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8 Slowly add remaining one tablespoon of flour and stir to combine.
9 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.
10 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 the extra parmesan cheese. Serve and enjoy
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