The only problem I had which triggered a maternity-hormone meltdown was baking the chicken. I used thicker breasts and they took closer to 40 minutes to bake. That screwed up all my other timing and resulted in me throwing a fit in the kitchen, sweaty and mad that the chicken wouldn't hit the right internal temperature. Lesson learned, pound thicker chicken flat and maybe invest in a fan for the kitchen.
But it was so yummy and simple and for all the cream sauce, it did feel fresh. You could even lighten it up by just doing grilled chicken without the breading. Maybe next time. I also love this because you can have the veggies prepped and ready to go in the freezer to pull out for cooking anytime. Did you know you can also freeze heavy cream? And since I rarely use the whole pint, its nice not to waste groceries. Yes, my nesting brain is already dreaming of a freezer stocked with simple meals.
Tuscan Garlic Chicken
Adapted from Double Dipped Life
*Serves 4-6
3/4 cup all-purpose flour
1/2 Tb salt
1 teas pepper
1/2 teas dried basil
1/2 teas dried oregano
4 boneless, skinless chicken breasts (or chicken tenders)
5 Tb extra virgin olive oil, divided
1 Tb 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 oz fresh spinach
1/2 cup heavy cream
2 teas cornstarch
1 cup low fat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine
Preheat the oven to 350 degrees F.
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.
In a large 12-inch nonstick skillet, heat 3 Tb 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). 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.
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 Tb olive oil. When the oil is hot, add the garlic and bell pepper, sautéing for 2-3 minutes.
Stir in one Tb 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.
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!
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