Recipe: Olive Garden Chicken with Garlic Cream Sauce

Judie, found this on the web... (The herb-seasoned chicken breasts are sauteed with oven-roasted garlic, sweet roasted red bell peppers, and fresh chopped spinach. All is then tossed in a white wine and garlic cream sauce with curly fettucine. Serve this dish with a light- to medium-bodied Italian white wine.

OLIVE GARDEN'S TUSCAN GARLIC CHICKEN (MAKE-AT-HOME RECIPE)

3 pounds boneless, skinless chicken breasts
1 1/2 cups flour (plus 1 tablespoon)
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 ounces vegetable oil, divided
1 pound penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 pound whole leaf spinach, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated

Preheat oven to 350F.

Preparing the chicken:
Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

When finished, transfer the skillet to a the oven and cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Preparing the pasta:
Cook pasta al dente (or according to package instructions). Drain and set aside.

Preparing the sauce:
While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

Slowly add remaining one tablespoon of flour and stir to combine.

Next, add the white wine and bring to a boil for about one minute.

Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Preparing Tuscan Garlic Chicken entree:
Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.

Servings: 6