Elegant Tuscan Garlic Chicken

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, divided


•  1 tablespoon finely minced garlic (about 4-5
  cloves)


•  1 red bell pepper, cut into thin strips or
  chopped


•  1/2 cup low-sodium chicken broth


•  6 ounces fresh spinach


•  1/2 cup heavy cream


•  2 teaspoons cornstarch


•  1 cup lowfat milk


•  1 cup freshly grated Parmesan cheese


•  1 pound fettuccine

INSTRUCTIONS

1. Preheat the
   oven to 350 degrees F.


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


3. In a large
   12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat
   until the oil is hot and shimmering. 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).
   Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work
   it’s magic to sear the crust on the chicken. If you get all antsy and try
   flipping too early and/or moving the chicken around the pan, the breading is
   lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased
   baking sheet and bake in the preheated oven for about 15 minutes, until the
   chicken is cooked through. Set aside and tent with foil until ready to use.


4. While the
   chicken is cooking, heat a large pot of water to a boil and add the noodles,
   cooking until al dente. Also, 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.


5. 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 liquid
   measure, 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. Add additional salt and pepper
   to the sauce, if needed!


6. 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.

This
article and recipe adapted from this site