An Olive Garden classic without the Olive Garden cost!

This is a rich and creamy Italian classic. So good and so filling and pretty easy to prepare. A dish you might find at Olive Garden but for half the cost....Tuscan Chicken!
(The leftovers are just as good too!)

Ingredients:

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil
1 tablespoon finely minced garlic
1 red bell pepper, cut into thin strips or chopped
1/2 cup chicken broth
6 ounces fresh or frozen spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup milk
1 cup grated Parmesan cheese
1 pound fettuccine

Preheat oven to 350.

In a shallow dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven).

Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 20 minutes, until the chicken is cooked through.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles.

Wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.

In a small bowl, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes.

 Stir in the Parmesan cheese. Simmer on low for 5 minutes until you have a creamy sauce.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Enjoy!!

"Life is a combination of magic and pasta." - Federico Fellini