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I would order this Tuscan Garlic Chicken every time I went to Olive Garden. It was my favorite! And then one sad day I went to order it and they didn’t have it anymore. I felt so lost. What would I order now? You can imagine my excitement when I found this delicious copycat recipe. I absolutely loved it! I loved that the sauce was thick and savory. It was so delicious over my chicken and noodles. It really tasted like the real deal and I am so happy I can make it at home!
Rating: 4 stars Difficulty of Recipe: 4 stars
Rating: 4 stars Difficulty of Recipe: 4 stars
Review: Since I like a little more sauce I doubled the sauce recipe. The original recipe below probably would have been enough but I wanted to have extra. If you double the sauce recipe I would suggest doubling everything but the spinach. There was so delicious and close to the real thing, we will definitely make it again.
Recipe adapted from Mel’s Kitchen
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Tuscan Garlic Chicken
It was so delicious over my chicken and noodles. It really tasted like the real deal and I am so happy I can make it at home!
Ingredients
- 4 boneless skinless chicken breasts, about 3-4 pounds
- ¾ cup all-purpose flour
- ½ tablespoon salt
- 1 teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 5 tablespoons extra virgin olive oil divided
- 1 tablespoon finely minced garlic
- 1 red bell pepper, cut into thin strips
- ½ cup low-sodium chicken broth
- 6 ounces fresh spinach
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 1 cup low-fat milk
- 1 cup parmesan cheese freshly grated
- 1 pound fettucini noodles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray. Whisk together the flour, salt, pepper, basil, and oregano.
- Dip each chicken breast in the flour mixture and coat well. In a large skillet, heat 3 tablespoons of oil over medium-high heat.
- Carefully place the breaded chicken in the oil and cook for 3-4 minutes until each side is golden brown. Don't cook all the way through.
- Place each browned chicken breast on the prepared baking sheet and bake for about 15 minutes, until they temp out to 165 degrees Fahrenheit. Remove from the oven and set aside.
- While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.
- Wipe the skillet out and add the remaining 2 tablespoons of olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes.
- Whisk in 1 tablespoon of flour and stir constantly for one minute to create a paste.
- Slowly whisk in the chicken broth and bring to a light simmer while whisking constantly until it thickens.
- In a separate small bowl, whisk together the heavy cream and cornstarch.
- Add the spinach, cream mixture, 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 the fettuccini noodles to the sauce. Serve topped with breaded chicken and spoon more of the sauce on top. Enjoy!
Nutrition
Calories: 802kcalCarbohydrates: 75gProtein: 54gFat: 31gSaturated Fat: 11gCholesterol: 200mgSodium: 1094mgPotassium: 1065mgFiber: 4gSugar: 5gVitamin A: 3870IUVitamin C: 36mgCalcium: 329mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I also wasn’t entirely impressed with the sauce as directed. I added more garlic powder, basil and oregano, as well as course salt, cracked pepper, and onion powder. It ended up tasting quite good but extremely bland as it was to begin with .