Categories: Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 3/4 cup flour
- 2 tsp salt
- 1 tsp pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- For the sauce:
- 1 red or yellow bell pepper, diced
- 1 Tbsp minced garlic
- 1/2 cup chicken broth
- 2 Tbsp oil
- 1 Tbsp flour
- 1/2 cup half and half + 2 tsp corn starch
- 1 cup milk
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup shredded parmesan cheese
- 1/4 tsp garlic salt
- Dash of salt and white pepper
- 1 pound fettuccine noodles
Directions
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Cook fettuccine noodles according to package instructions.
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Preheat oven to 375 degrees F. (If chicken breasts are very thick, pound them to be thinner or cut them in half horizontally).
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In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat 1 Tbsp of oil in a large skillet over medium high heat. When oil is hot, add chicken to the pan. Brown chicken on both sides (1-2 minutes on each side). Place chicken in a shallow dish and bake for 10-15 minutes or until cooked through.
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While chicken is cooking, prepare the sauce. Saute diced bell pepper over medium heat for about 5 minutes. Add garlic and saute for 1-2 minutes longer. Remove peppers and garlic to a plate and set aside. Add 2 Tbsp oil to the warm saute pan. Add flour and whisk into oil. Add chicken broth and whisk until smooth. Bring sauce to a boil.
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In a small bowl combine the half and half and cornstarch and whisk until dissolved. Add to boiling sauce. Reduce heat to a simmer. Stir in 1 cup of milk and fresh spinach. Add reserved bell peppers and garlic, parmesan cheese, garlic salt, salt and white pepper. Simmer until sauce is thickened, stirring occasionally.
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Place a serving of fettuccine noodles on a plate, place chicken breast on top and top with sauce. Garnish with fresh basil and additional parmesan cheese if desired.