Olive Garden Tuscan Garlic Chicken
1½ cups flour plus 1 tablespoon
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian seasoning
4 (4-ounce) boneless, skinless chicken breasts
5 divided tablespoons olive oil
1 tablespoon chopped garlic
1 julienned red pepper
½ cup white wine
½ pound stemmed whole-leaf spinach
2 cups heavy cream
1 cup divided grated Parmesan cheese
1 pound fettuccine pasta
Mix the 1½ cups flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture,
shaking off any excess.
Heat 3 tablespoons of oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat for about 2–3 minutes, until golden brown and crisp. Add more oil for each batch as necessary.
Place cooked chicken breasts on a baking sheet and transfer to a 350°F oven. Cook for 10–15 minutes, or until internal temperature reaches 165°F.
Heat 2 tablespoons of oil in a saucepan. Add garlic and red pepper and cook for approximately 1 minute.
Stir in 1 tablespoon flour, wine, spinach, and cream and bring to a boil. Sauce is done when spinach becomes wilted (about 1–2 minutes). Complete by stirring in Parmesan cheese.
Coat the pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.