“Winner, Winner…Chicken Dinner”! I might have said these words after trying this recipe for Tuscan Garlic Chicken last night for dinner.
I love to search for new recipes and try them out for my husband and myself, and when I find a great one, it’s my own small “Christmas miracle”, as I like to say! I made a few small changes to the original recipe (another Pinterest find!), utilizing ingredients I had on hand. The end result? We totally enjoyed this dish.
The Italian flavors of lightly seasoned chicken, spinach, red peppers, garlic and Parmesan cheese on a bed of fettuccine pasta were wonderful! As I made the sauce, I kept tasting it (it’s a tough job, but “someone” has to do it – *quality control*)!!! I knew I had a “keeper” of a recipe on my hands (and dripping off my face – but that’s another story). The original recipe calls for 4 chicken breasts, but I only used 2 for this recipe, and after pounding them out thinner and cutting them in half (total of 4 pieces of chicken breast), my husband and I ended up having 1 half piece each (with 2 pieces leftover for “leftovers” ) -That portion size of chicken was more than enough, so that cut the already inexpensive price of this delicious meal way down!
I’m very glad I tried this recipe, and look forward to making it again. This would be a great meal to cook when company comes over for dinner! I hope you will give it a try – AND I hope you enjoy it!
|Pounding the chicken breasts between plastic wrap with a meat mallet…good therapy!|
|Red peppers and garlic cooking in the skillet|
|This is what the sauce will look like once all ingredients are added|
Adapted From: http://www.tastesbetterfromscratch.com/2014/01/tuscan-garlic-chicken.html
Tuscan Garlic Chicken
Chicken, garlic, Parmesan cheese, spinach over pasta...what could be better?
As Prepared By: JB at The Grateful Girl Cooks!
Recipe type: Entree
- 2 large chicken breasts
- 2 Tablespoons olive oil
For the chicken coating:
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
For the sauce:
- ½ large red bell pepper, diced
- 1 Tablespoon minced garlic
- 1½ Tablespoons olive oil
- ½ cup chicken broth
- ½ Tablespoon flour
- ¾ cup milk
- 1¼ teaspoon corn starch
- ¼ teaspoon garlic powder
- salt & pepper, to taste
- ½ small box frozen chopped spinach (cooked according to pkg. & drained well) You can also substitute 2 cups of chopped fresh baby spinach, if desired)
- ½ cup shredded Parmesan cheese (I used the real stuff!)
For the pasta:
- ½ lb. fettuccine noodles, cooked according to pkg. directions)
- * Note: I'm sure any pasta would work great...the fettuccine noodles were fantastic though; they really handled the sauce well!)
- Preheat oven to 375 degrees.
- Cut the chicken breasts in half. Place each piece between two pieces of plastic wrap and pound with a meat mallet until much thinner (think of this as good therapy...pound, pound, pound!). You can also cut the chicken breasts in half horizontally, if desired. I pounded away!
- On a large plate, mix together the chicken coating ingredients (flour, salt, pepper, basil, oregano, onion powder and garlic powder). Dredge the chicken in the mixture, coating both sides.
- Heat 2 TBSP olive oil in a non-stick skillet on medium high. When the oil is really HOT, add the chicken. Brown the chicken on both sides (approx. 1-2 minutes per side-till golden brown), then remove chicken from skillet and place in a baking dish and bake at 375 degrees for 15 minutes (or until fully cooked). Keep chicken warm.
- While the chicken is in the oven, whip up the sauce. (Easy so far, right?)
- To make the sauce, start by sauteing the diced red peppers in just a touch of olive oil for about 5 minutes. Then add the minced garlic and saute for another minute or two (being careful NOT to burn the garlic!). Once done, remove from skillet to a small plate and set aside.
- Add the 1½ TBSP olive oil to the warm skillet. Add in the flour and whisk into the oil to blend. Add the chicken broth to this mixture and whisk until smooth. Slowly bring this sauce to a boil.
- In a small bowl, combine the milk and the cornstarch until dissolved. Add this to the boiling sauce, then reduce the heat to a simmer.
- Stir in the cooked, well-drained spinach (or 2 cups fresh chopped baby spinach), the peppers and garlic mixture, the Parmesan cheese and garlic powder. Season with a touch of salt and pepper (to taste).
- Simmer the sauce until it thickens, stirring occasionally. If sauce is too thick, you can always add in several tablespoons of the starchy hot pasta water. (I added 3-4 TBSP of pasta water)
- Place fettuccine noodles on plates, top with the sauce and then place the chicken on top. Garnish with a bit of fresh, chopped basil (optional) and some additional shredded Parmesan cheese. ENJOY!