Thursday, April 13, 2006
Tuscan Garlic Chicken
This used to be my absolute favorite dish at the Olive Garden until they did away with it. This recipe came straight from the horse's mouth.
Servings: 6
cook: 30 mins
Ingredients
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
Preparing the Chicken:- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.- Dredge chicken in the mixture, shaking off any excess.- 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.- When finished, transfer the ovenproof 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.
Preparing the Pasta:- Cook pasta al dente (or according to package instructions).- Drain and set aside until needed.
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.- Slowly add remaining one tablespoon of flour and stir to combine.- 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.
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 extra parmesan cheese. Serve and enjoy.
Categories: chicken, pasta, italian
Servings: 6
cook: 30 mins
Ingredients
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
Preparing the Chicken:- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.- Dredge chicken in the mixture, shaking off any excess.- 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.- When finished, transfer the ovenproof 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.
Preparing the Pasta:- Cook pasta al dente (or according to package instructions).- Drain and set aside until needed.
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.- Slowly add remaining one tablespoon of flour and stir to combine.- 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.
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 extra parmesan cheese. Serve and enjoy.
Categories: chicken, pasta, italian
