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Tuscan Garlic Chicken

Sunday, September 28, 2014

Recipe adapted from Mel's Kitchen Cafe.  [Recipe makes 4 servings].

As you can imagine, this recipe caught my attention purely based on the original picture.  Looking for a nice meal that wasn't winter themed again (see last week's post), I thought it'd be a nice meal to try.  Although the general idea is the same, I have made several modifications to the ingredients below.  First, the original recipe recommends mixing the seasonings with flour and then coating the chicken, but I found that you only get a small fraction of these seasonings to actually stick to the chicken.  In addition, you get an odd texture on the chicken.  To fix this, just season the chicken directly and forget about the flour.  Another modification I made was increasing the sauce ingredients by 50% and decreasing the amount of pasta.  I ended up with probably 7 to 8 servings of pasta - none of which had enough sauce, so these changes should do the trick.  Lastly, I chose to use mostly heavy cream in the sauce rather than a mix of heavy cream, lowfat milk, and cornstarch.  If you're going to make a meal like this, why not go all out?  This is an easy meal to throw together and is not too bad on the eyes with the mix of spinach and bell peppers.  Definitely worth a try!


4 boneless, skinless chicken breasts, brined and patted dry
Kosher salt
Freshly cracked black pepper
Dried oregano
Dried basil

3 tablespoons extra virgin olive oil, divided
red bell pepperjulienned
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.

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  1. Looks amazing! I'll be trying this for dinner tonight! :)