This pasta recipe is exactly what comfort food stands for. Perfect on its own, or paired with a glass of wine and a side of garlic bread.
- ¾ cup of all – purpose flour
- ½ tablespoon of salt
- 1 teaspoon of ground black pepper
- ½ teaspoon of dried basil
- ½ teaspoon of dried oregano
- 4 chicken breast fillets
- 5 tablespoons of olive oil, divided
- 5 cloves of garlic, minced
- 1 red bell pepper, diced
- ½ cup of chicken stock
- 6 ounces of spinach, washed
- ½ cup of heavy cream
- 2 teaspoons of corn starch
- 1 cup of milk
- 1 cup of parmesan cheese, grated
- 1 pound of cooked fettuccine
Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves.
Preheat the oven to about 350 Degrees Fahrenheit.
On a shallow dish, combine the flour, salt, pepper, basil and oregano. Dip all the chicken fillets until both sides are well coated.
In a large skillet, heat 3 tablespoons of olive oil. Place the chicken fillets and cook for about 2 – 3 minutes on each side, or until the chicken is browned but not cooked all the way through.
Remove the chicken and place them on a greased baking tray and cook in the oven for about 15 minutes, or until the chicken meat is cooked through.
In a large skillet, heat the remaining olive oil and sauté the garlic and bell pepper for about 2 – 3 minutes, or until aromatic.
Add one tablespoon of flour and stir constantly for 1 minute.
Add the chicken broth and reduce the heat. Let it simmer for about 4 minutes while stirring constantly to thicken the mixture.
In a bowl, whisk the corn starch and heavy cream together.
Add the spinach, milk and corn starch-cream mixture into the skillet. Cook until the spinach is wilted and the sauce is thickened for about 2 – 4 minutes.
Sprinkle the parmesan cheese and stir to combine.
Toss the cooked pasta with the sauce.
Place coated pasta into serving plates and top with the chicken breast fillets. Liberally spoon the sauce on top of the chicken fillets.
Best served immediately.
Number of Servings: 4 servings of Tuscan garlic chicken with fettuccine.