Wednesday, August 31, 2011

Tuscan Chicken

I had a hard time getting good lighting for this picture. But don't let my bad photography fool you. This dish is delicious! You can't go wrong with chicken and pasta in a cream sauce!
Tuscan Chicken
3/4 cup flour
1/2 tbsp salt
1 tsp pepper
1/2 tsp basil
1/2 tsp oregano
4 chicken breasts
5 tbsp evoo, divided
2-3 garlic cloves, minced
1 bell pepper, cut into strips
1/2 cup chicken broth
6oz fresh spinach
1/2 cup heavy cream
2 tsp cornstarch
1 cup lowfat milk
1 cup freshly grated parmesan cheese
1 lb fettuccine
Preheat oven to 350 degrees. In a pie plate, combine flour, salt, pepper, basil, and oregano. Dip chicken in flour mixture until well coated. In a large 12 inch skillet, heat 3 tbsp evoo. Carefully place chicken in skillet, cooking them 2-3 minutes on each side or until browned, but not cooked through. Gently remove chicken to foil-lined baking sheet, lightly greased, and bake about 15 minutes or until chicken is cooked through.
While chicken is cooking, cook noodles to al dente. Clean out skillet and add 2 tbsp evoo. Add garlic and pepper and saute 2-3 minutes.
Stir in 1 tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a measuring cup, whisk together cornstarch and cream. Add spinach, milk and cream mixture to skillet. Simmer, stirring occasionally until spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in cheese.
Toss cooked pasta and half of cheese sauce. Place some coated pasta on each plate. Top with chicken and more sauce.
Serve immediately.
Serves 4-6
mel's kitchen cafe

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