Tuscan Chicken

Heat oven to 350 degrees F.

In a small dish, mix flour with Italian seasonings,salt and pepper.

Dredge chicken in flour and brown in olive oil until almost cooked through. Remove chicken and place in an oven safe dish and place in oven uncovered.

Boil salted water for fettuccine. Do not use oil in your water as it coats the pasta and makes cooking time even longer. People wonder about pasta sticking together. If your water is at a rapid boil and it is salted, your pasta will not stick together. Continue to stir and boil pasta.

While pasta is boiling, julienne cut the bell pepper and dice the garlic up nicely.

Heat 3 tablespoons of olive oil in a sauce pan (1-2 inches deep) add garlic and stir for about 1-2 minutes, really letting the aroma of the garlic come out. Add the bell peppers and stir. Salt and pepper to taste. Cook peppers for about another 1-2 minutes so that the sweetness of the peppers starts to blend with the garlic.

Add 3 tablespoons of flour to garlic and peppers to form a paste. Next, add 1 1/2 cups of white wine and break up the paste in the wine. Bring this to a low boil. When the wine begins to boil, add whipping cream. Again, simmer to a slow boil.

While this is simmering, thaw spinach and remove as much of the moisture that you can. We're only going to use about 1/4 of a cup of spinach. Add spinach to the cream and wine. Continue to simmer for about 5 more minutes.

Next, add the Parmesan cheese and stir until it has melted and dissolved. Let simmer on the lowest setting and constantly stirring for about 5-7 minutes.

Drain the pasta when done and coat with olive oil so that it doesn't stick together.

Plate your pasta. Top with 1 chicken breast and ladle wine sauce over.