Tuscan Garlic Chicken

This is definitely a keeper. 

We have just had this for supper;

My hubby and I loved it. 

It's so creamy and cheesy...

Delicious is not enough to describe it..

Yummylicious is more like it!

Ingredients:
190ml flour
7.5ml salt
5ml pepper
2.5ml dried basil
2.5ml dried oregano
4 boneless skinless chicken breasts
75ml extra virgin olive oil, divided
15ml finely minced garlic
1 red bell pepper, cut into thin strips or chopped
125ml chicken stock
180g fresh spinach
125ml cream
30ml cornstarch
250ml milk
250ml freshly grated parmesan cheese
500g fettucini noodles

Method:

Preheat oven to 180˚C. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.

In a large skillet, heat 45ml oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Don’t cook all the way through.

On a cookie sheet, line with aluminium foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use.

While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions. Wipe the skillet with some paper towels and add the remaining 30ml olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 15ml of flour and stir constantly for one minute.

Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.

In a separate small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.

Add half of the sauce to the coating the cooked and drained fettucini noodles. Top with breaded chicken and spoon more of the sauce on top. 

Enjoy!