This easy to make pasta dish tastes just like the restaurant version. Chicken is dredged in a mixture of flour, garlic salt, pepper, basil, Italian seasoning and oregano. Then the chicken is browned in a skillet and finishes baking in the oven. While the chicken bakes a sauce is made with tomatoes, chicken broth, heavy cream and spinach. To serve place cooked fettuccine on a plate, then add sliced chicken and top with the creamy sauce.
Course
Entree
Prep Time20minutes
Cook Time25minutes
Servings4people
Ingredients
1cupflour
1 ½tbspgarlic salt
1tspground black pepper
1tspdried basil
½tspItalian seasoning
½tspdried oregano
4boneless, skinless chicken breasts
7tbspolive oildivided
1tomatocut into thin strips or chopped
1tbspfinely minced garlic
2 ½tbspcornstarchdivided
½cupchicken broth
½cupheavy cream
6ozfresh spinach
1cupmilk
1cupParmesan cheesegrated
16ozpackage fettuccine noodles
Instructions
Preheat oven to 350 F.
Combine flour, garlic salt, pepper, basil, Italian seasoning and oregano in a shallow bowl. Dip each chicken breast in flour mixture and coat well.
In a large skillet, heat 5 tbsp oil until hot. Place chicken in oil and cook until each side is golden. Don’t cook all the way through.
Line baking sheet with foil and spray with oil. Place chicken breasts on cookie sheet and bake for 15 minutes. Set aside.
While the chicken is baking, prepare the noodles as directed.
Wipe out the skillet with paper towels and add remaining 2 tbsp olive oil. Cook tomato and garlic for 3 minutes. Stir in 1 tbsp cornstarch and stir constantly for 1 minute. Add chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken, about 3 to 4 minutes.
In a small bowl, whisk together heavy cream and 1 ½ tbsp cornstarch. Add spinach, cream mix and milk to skillet. Bring to a simmer and continue cooking until spinach softens and becomes dark green. Stir in cheese.
Top the noodles with breaded chicken and spoon sauce on top.