Yes! Another recipe – another pin on my Pinterest board!

I swear, this site is like crack to me!

This dish was really tasty, it was quick, easy and I had all of the ingredients on hand in my kitchen (I’d used cream in the cupcakes on Friday so I wanted to use the rest of it up before it went bad).

It was cheap – which is always a plus, the ingredients are things you have in the house, chicken, pasta, milk, cheese and herbs…the only thing I personally would ever have to go out to get for this, would be the cream and that expenditure, is minimal.

It’s easy – the only thing is to try and thicken the sauce without burning it, or sloshing it all over your kitchen (I think my friend Danielle would argue she’d struggle with this!)

It’s tasty – both Col and I loved it and we both agreed it’s a ‘repeatable’ recipe.  I made double the sauce and cooked extra pasta so I could portion freeze the left overs for Col’s lunches in work.  My only small criticism, which is more a matter of personal taste I suppose, would be that the flavour isn’t strong enough, so I had to throw in some extra sprinkles of the herbs.  I’d say ‘herbs to taste’.

Tuscan Garlic Chicken

*Serves 4-6 (depending on if you are serving adults or kids)

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil (I added a little more than that!)
1/2 teaspoon dried oregano (I added a little more than that!)
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 lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine (I used Rotini pasta)

I also added half of a large onion

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.