Olive Garden's Tuscan Garlic Chicken
ready in: 30-60 minutes
recipe id: 102936
cook method: oven, stovetop
3 pounds boneless, skinless chicken breasts
1 1/2 cup flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 ounces vegetable oil, divided
1 pound penne pasta
1 tablespoon garlic, chopped
1 red bell pepper, julienne cut
1/2 cup white wine
1/2 pound whole leaf spinach, stemmed
12 ounces heavy cream
1 cup Parmesan cheese, grated
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.
Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about 2 to 3 minutes on each side, or until golden brown and crisp.
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.
Cook pasta al dente (or according to package instructions). Drain and set aside until needed.
While 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 1 minute. Slowly add remaining 1 tablespoon of flour and stir to combine.
Next, add the white wine and bring to a boil for about 1 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 the extra Parmesan cheese.
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