Categories: Pasta

Ingredients

• 1 1/2 cups flour plus 1 tbsp
• 1 tbsp salt
• 2 tsp black pepper
• 2 tsp Italian seasoning
• 4 chicken breasts
• 5 tbsp olive oil, divided
• 1 tbsp chopped garlic
• 1 julienned red pepper
• 1/2 cup white wine
• 1/2 lb. stemmed whole-leaf spinach
• 2 cups heavy cream
• 1 cup grated Parmesan, divided
• 1 lb. fettuccine

Directions

1. Mix the 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat for about 2 to 3 minutes, until golden brown and crisp. Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to a 350 oven. Cook for 10 to 15 minutes or until cooked through.

4. Heat 2 tbsp oil in a saucepan. Add garlic and red pepper and cook for approx 1 minute.

5. Stir in 1 tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted (about 1 to 2 minutes). Complete by stirring in Parmesan.

6. Coat the pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan.

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