This is amazing! It’s really good for a special occasion dinner. Italian food is so romantic…:)
6 boneless, skinless chicken breasts
1 1/2 cups and 1 Tbs flour
5 Tbs extra virgin olive oil
1 Tbs salt
2 tsp pepper
2 tsp italian herb seasoning
1 1/2 cups heavy cream
1 Tbsp roasted garlic, chopped
1/2 cup white wine ( I just use cooking wine from the grocery store)
1 red pepper, sliced
1/2 Ib baby spinach, steamed
1 cup parmesan cheese, grated
1 Ib fettuccine
Preheat oven to 350 degrees
Mix 1 1/2 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture. Heat 2 Tbs oil in large skillet. Cook chicken breasts over med-high heat until golden brown and crisp (about 3 minutes) Add more oil if needed.
Place the cooked chicken on a baking sheet and transfer to the oven and cook for 10-15 minutes or until cooked through.
Cook the pasta according to the package directions, drain and set aside.
Heat 2 Tbs oil in a sauce pan. Add garlic, red pepper and cook for about 1 minute. Stir in 1 Tbs flour, wine, spinach and cream and bring to a boil. Sauce is done when the spinach becomes wilted. Completely stir in the parmesan cheese.
Coat pasta with sause, then top with chicken and remaining sauce.