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Saturday, August 13, 2011

Tuscan Garlic Chicken

This is so good!!  I absolutely love it!!  You can make this with the chicken or substitute with 2 pounds of peeled and deveined shrimp.  Either way this is home run!!

 Olive Garden’s Tuscan Garlic Chicken

4 boneless, skinless chicken breasts
1 ½ c flour plus 1 T
1T McCormack’s Mediterranean Spiced Sea Salt
 2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta cooked to pkg instructions
5 T virgin olive oil
4 cloves fresh garlic, minced
½ c white wine
¾ lb baby spinach
2 c heavy cream
1 c Parmigiano-Reggiano

Preheat oven to 350 degrees.  Mix 1 ½ c flour, spiced sea salt, pepper, and Italian seasoning in a shallow dish.  Dredge chicken in the mixture, shaking off the excess.  Heat 3 T oil in a large skillet.  Cook the chicken two breasts at a time over medium-high heat until golden brown and crisp (2-3 minutes).  Add more oil for each batch as necessary.  Place the cooked chicken breasts on a baking sheet and place in the oven.  Bake for 15 minutes or until the internal temperature reaches 165 degrees.  Heat 2 T oil in a sauce-pan.  Add the garlic and heat for about a minute.  Stir in 1 T flour, wine, spinach and cream.  Bring to a boil.  Sauce is done when the spinach is wilted.  Stir in the cheese.  Toss the drained pasta with enough of the sauce to just coat the pasta.  Place in a dish.  Place the chicken on top with the remaining sauce.  Garnish with extra cheese.

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