GARLIC CHICKEN WITH CREAMY SAUCE & SPINACH
My kids eat this pretty well, and I had a friend over for dinner who just loved it! It's definitely a favorite meal for when I have company! The time is a rough estimate, I am a slow cook in a nearly microscopic kitchen with limited resources, so everything takes me longer. ;)
Provided by Crystal Russell
Categories Chicken
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.
- 2. In a large skillet, heat 3 Tablespoons oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Avoid cooking all the way through!!
- 3. On a cookie sheet, line with aluminum 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.
- 4. While the chicken is cooking, in a large pot cook the fettucine noodles according to package directions. Add the remaining 2 T olive oil to the skillet (after cleaning it) and cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 1 tbsp of flour and stir constantly for one minute.
- 5. 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.
- 6. In a small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream mixture, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.
- 7. Add half of the sauce to the coating the cooked and drained fettuccine noodles.
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