I cannot express my love for this dish even if I tried. It is fresh tasting, creamy, crunchy and the taste of the vegetables just bring it together! Now this is a copy cat recipe from olive garden and I don't get out to olive garden much and I mean probably 10 years just because it is a little over an hour away from me. But this will live up to your expectations! Trust me on this one and all other recipes.
3/4 cup all purpose flour
1/2 Tablespoon salt
1 teaspoon pepper
1/2 tsp dried basil
1/2 teaspoon dried oregano
4 boneless skinless chicken breasts
5 Tablespoons extra virgin olive oil, divided
1 Tablespoon finely minced garlic
1 red bell pepper, cut into thin strips or chopped
1/2 cup low sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 Tablespoons cornstarch
1 cup low fat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine noodles
Preheat oven to 350. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.
On a cookie sheet, line with aluminum foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use.
While the chicken is cooking, in a large pot cook the fettuccine noodles according to package directions. Wipe the skillet with some paper towels and add the remaining 2 T olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 1 T of flour and stir constantly for one minute.
Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
In a separate small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the Parmesan cheese.
Add half of the sauce to the coating the cooked and drained fettuccine noodles. Top with breaded chicken and spoon more of the sauce on top.