★★★★★ 999 Reviews: My BEST #Recipes >> TUSCAN GARLIC #CHICKEN ((OLIVE GARDEN KNOCKOFF))

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This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier.

This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

You’ll Need:

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup low-fat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

How to Make:

Preheat the oven to 350 degrees F.
In a shallow pie plate or comparable dish, integrate the flour, salt, pepper, basil, and oregano. Dip every bird piece within the flour combination till both facets are nicely covered.
In a massive 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. carefully location the chook breasts within the pan, cooking them for 2-3 mins on each side, until they're golden and browned however not cooked all the way thru (they’ll finish up in the oven). Don’t shoot the bird around once you lay it inside the warm oil! permit the oil work it’s magic to sear the crust at the chicken. in case you get all antsy and strive flipping too early and/or moving the chook around the pan, the breading is lightly to fall off. lightly get rid of the hen to a foil-covered, lightly greased baking sheet and bake within the preheated oven for about 15 minutes, till the hen is cooked thru. Set aside and tent with foil until prepared to apply.
even as the chook is cooking, warmness a huge pot of water to a boil and upload the noodles, cooking until al dente. also, wipe out the skillet with a couple paper towels and go back it to medium warmth, adding the ultimate 2 tablespoons olive oil. while the oil is hot, upload the garlic and bell pepper, sauteing for two-three minutes.
Stir in one tablespoon flour and stir constantly whilst cooking for another minute. add the foul broth to the skillet and bring the aggregate to a low simmer, whisking continuously, till slightly thickened, approximately three-4 mins. In a small liquid measure, whisk together the cornstarch and cream. add the spinach, milk and cream combination to the skillet. carry the aggregate to a simmer and prepare dinner, stirring once in a while, until the spinach is wilted and sauce is slightly thickened approximately 2-four minutes. Stir in the Parmesan cheese. upload additional salt and pepper to the sauce, if wished!
when the pasta has finished cooking, drain and go back it to the pot. Toss the pasta with 1/2 of the cheese sauce. vicinity some of the coated pasta on every plate. top with a breaded bird breast and spoon some of the sauce over the pinnacle of the fowl and pasta. Serve at once.

NOTES

If the fowl breasts you're using are overly thick, you could butterfly them, slicing all of the ways through so that you turn out to be with two thinner cuts of chook breast. 2d word: I would say this recipe is right on the brink of simply having sufficient sauce however no longer an overabundance, so if you like things on the saucier give up of the spectrum, feel unfastened to double that part of the recipe.

Thank you for coming to my blog and enjoyed to try to make this food at home, good luck

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