Tuscan Garlic Chicken Recipe

I made this delicious meal for supper tonight.  The smell when the chicken is cooking is so fragrant!  It's a tasty and yummy pasta dish!

Tuscan Garlic Chicken

6 chicken tenderloins, thawed

1 tablespoon oil

3/4 cup flour

1/2 tablespoon salt

1 teaspoon pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon onion powder

for the sauce

1 red pepper, diced

1 tablespoon minced garlic

1/2 cup chicken broth

2 tablespoons oil

1 tablespoon flour

1/2 cup cream + 2 teaspoons corn starch

1 cup milk

2 cups fresh baby spinach leaves, roughly chopped

1/2 cup shredded parmesan cheese

1/4 teaspoon garlic salt

1/4 teaspoon salt (or to taste)

1/4 teaspoon pepper

1 pound fettuccine noodles, cooked al dente

Preheat oven to 375 F.  In a large bowl whisk together the flour, salt, pepper, dried basil, oregano, and onion powder.  Dip chicken into bowl and flip to coat completely.  Heat 1 tablespoon oil in a frying pan over medium high heat.  When oil is hot, add chicken to pan.  Cook until browned, then flip and cook other side. (1-2 minutes each side).  Place chicken in a shallow pan and bake 10-15 minutes until cooked through.

When chicken is cooking, prepare the sauce.  Saute diced pepper over medium heat for about 5 minutes.  Add garlic and cook 1-2 minutes longer until fragrant.  Scrape peppers and garlic out of pan and set aside.  Add 2 tablespoons oil to pan.  When oil is warm, add flower and whisk together.  Add chicken broth and whisk until smooth.  In a small bowl whisk cornstarch into cream until dissolved.  Bring sauce to a boil and add cream mixture.  Reduce heat to a simmer.  Stir in milk and spinach.  Add reserved peppers and garlic, parmesan cheese, garlic salt, salt, and pepper.  Simmer until chicken is cooked and sauce is thickened, stirring throughout.  Divide noodles among 6 plates, place chicken on noodles, and top with sauce.  Enjoy!

Have a wonderful day!