Ingredients
¾cupall-purpose flour
½tbspsalt
1tsppepper
½tspdried basil
½tspdried oregano
4chicken breasts,boneless, skinless
5tbspextra-virgin olive oil,divided
1tbspgarlic,finely minced
1red bell pepper,cut into thin strips, or chopped
½cupchicken broth,low sodium
6ozfresh spinach
½cupheavy cream
2tbspcornstarch
1cupmilk,low-fat
1cupparmesan cheese,freshly grated
1lbfettucini noodles
Preparation
Preheat the oven to 350.
Combine the flour, salt, pepper, basil, and oregano.
Dip each chicken breast in the flour mixture and coat well.
In a large skillet, heat 3 tablespoons of oil until hot.
Carefully place the breaded chicken in the oil and fry until each side is golden brown. Don’t cook all the way through.
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 until ready to use.
While the chicken is cooking, in a large pot, cook the fettucini noodles according to the package directions.
Wipe the skillet with some paper towels and add the remaining 2 tablespoons of olive oil.
Cook the chopped red pepper and garlic for about 2 to 3 minutes.
Stir in 1 tablespoon of the flour and stir constantly for 1 minute.
Add the chicken broth and bring to a light simmer while whisking constantly for about 3 to 4 minutes until it is starting to thicken.
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 the spinach starts to wilt.
Stir in the parmesan cheese.
Add ½ of the sauce to cook the cooked and drained fettucini noodles.
Top with the breaded chicken and spoon more of the sauce on top.
Enjoy!
