Alright, and now for my foodie friends, the recipe:
6 boneless skinless chicken breast ( I used 10 frozen tenderloins and partially thawed them)
1 1/2 cups & 1 Tbsp flour (WAY too much, half it)
5 Tbsp Extra Virgin Olive Oil
1 Tbsp salt
2 Tbsp pepper
2 tsp Italian herb seasoning
1 1/2 cups heavy cream (I substituted half a stick of margarine and about 2/3 cup of milk)
1 Tbsp roasted garlic, chopped
1/2 cup white wine (hmmm, fresh out, so I used water)
1 red pepper, julienne cut
1/2 lb whole leaf spinach, stemmed (I used frozen, cut)
1 cup parmesan cheese
1 lb curly or regular fettuccine
Preheat over to 350.
Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning in a shallow dish. Dip chicken in the mixture, shaking off excess. Heat 3 Tbsp oil in large skillet. Cook chicken breasts 2 at a time over medium0high heat until golden brown and crisp (2-3 minutes). Add more oil as necessary.
Place cooked chicken breasts on baking sheet and transfer to preheated oven. cook for 10-15 minutes until internal temp is 165.
Cook pasta according to package directions. Drain and set aside.
Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for 1 minute. stir in 1 Tbsp flour, wine, spinach, and cream and bring to a boil. Sauce is done when spinach become wilted. Complete by stirring in the Parmesan cheese.
Coat pasta with the sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Notes I made for future: Add an egg and dip the chicken in egg before dipping in the flour mixture for more coated chicken.
