Rating: 4 stars Difficulty of Recipe: 4 stars
Recipe adapted from Mel’s Kitchen
Tuscan Garlic Chicken
- 3/4 cup all purpose flour
- 1/2 Tablespoon salt
- 1 teaspoon pepper
- 1/2 tsp dried basil
- 1/2 teaspoon dried oregano
- 4 chicken breasts boneless skinless
- 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 lowfat milk
- 1 cup parmesan cheese freshly grated
- 1 pound fettucini noodles
- Preheat oven to 350. Combine 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 oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Don't cook all the way through.
- 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 fettucini 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 fettucini noodles. Top with breaded chicken and spoon more of the sauce on top. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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I love this recipe and has become a favorite. I use only 2 chicken breasts and continue as directed. I do add garlic to the sauce.
Sauce was quite bland. Doubled the salt, oregano and basil without improvement. We don’t like peppers so this may have accounted for bland taste.
We don’t like Yellow, red or green peppers in our food so I was wondering if you had a good substitute in this recipe?
I also loved the Tuscan Chicken at O’Charleys. I complained to headquarters for taking it off the menu. I was also at a loss cause it was my favorite. I had found a different recipe tried it was close but not that same flavor. I just came across yours an I’ll definitely give it a try. If we keep complaining we can hopefully get them to bring it back.
Sorry for the servings question. I see in the very beginning, it says 4.
Maybe I’m not reading this right but I’m confused by step #7. Add half the sauce to the coating – what do you mean?
I think she means add it to the drained noodles. Just take out the word “coating”.
Delicious! I agree that the sauce is bland, the roasted garlic would really boost it up. I didn’t have any chicken broth so mixed Marsala wine and water 50/50 really good! I added a little more salt and pepper to the sauce after I added the parm ( which is salty). I like the colours too. Great dinner on a cold night.
How many serving for this meal?
Recipe looks and sounds amazing! Definitely will be trying this! Question though, what’s the point of the white colored water(lowfat milk)?
Made this tonight for dinner! Loved it! Made more sauce as suggested! Just perfect!
Yum. This recipe looks delicious! Thank you for sharing.
Sounds tasty, but I would use a bit more seasoning for the chicken. Also, reserve ‘about’ 1/4 (depends on the amount of sauce) cup of the water that is used to boil the pasta because the starch would help to provide thickening to the alfredo-type sauce.