chicken, Italian, main course, pasta, Tuscan chicken
Tuscan Garlic ChickenSunday, September 28, 2014
Recipe adapted from Mel's Kitchen Cafe. [Recipe makes 4 servings].
4 boneless, skinless chicken breasts, brined and patted dry
Freshly cracked black pepper
3 tablespoons extra virgin olive oil, divided
1 red bell pepper, julienned
5 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
5 teaspoons all-purpose flour
3/4 cup chicken stock or white wine
6 ounces fresh spinach
2 1/4 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
12 ounces dried fettuccine
Heat a large nonstick skillet over medium heat. While you're waiting, bring a large pot of water to a boil. Season both sides of each chicken breast with salt, pepper, oregano, and basil.
When the skillet is hot, heat 2 tablespoons of oil and add the chicken breasts. Let them color nicely for several minutes. When they are lightly browned and roughly two-thirds cooked through, flip and cook until the chicken registers 160° F in the thickest part. Transfer the chicken to a plate and tent with a sheet of aluminum foil.
Wipe the skillet with a paper towel and heat an additional tablespoon of oil. At the same time, salt your boiling water and drop your pasta into the boiling water. Add the red bell pepper to the skillet and sauté for a few minutes. Add the minced garlic and crushed red pepper flakes and sauté for an additional minute. Stir in the flour until the peppers are evenly coated, and then add the chicken stock or white wine. Stir immediately to prevent any lumps from forming. Slowly incorporate the heavy cream while stirring. Add the spinach and cook until the sauce comes to a simmer. Reduce the heat to low and stir in the Parmesan cheese. Season to taste.
When your pasta is al dente, drain and transfer back to the large pot. Add up to half of the sauce and stir to coat. Plate up to a quarter of the pasta for a serving, and top with a chicken breast (sliced or left whole), additional sauce, and additional Parmesan cheese if desired.