Olive Garden Tuscan Garlic Chicken

sobota, 1 lutego 2014

Olive Garden Tuscan Garlic Chicken

Time: 1 hrs


  • 1 1/2 cups flour, plus
  • 1 tablespoon flour
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons Italian herb seasoning
  • 3 lbs boneless skinless chicken breasts
  • 3 fluid ounces vegetable oil, divided
  • 1 lb penne pasta
  • 1 tablespoon garlic, chopped
  • 1 red pepper, julienne cut
  • 1/2 cup white wine
  • 1/2 lb whole spinach leaves, stemmed
  • 12 fluid ounces heavy cream
  • 1 cup parmesan cheese, grated


  • 1 Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
  • 2 Dredge chicken in the mixture, shaking off any excess.
  • 3 Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
  • 4 When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
  • 5 Preparing the pasta: Cook pasta al dente (or according to package instructions).
  • 6 Drain and set aside until needed.
  • 7 Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
  • 8 Slowly add remaining one tablespoon of flour and stir to combine.
  • 9 Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
  • 10 Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.

0 komentarze :

Prześlij komentarz