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.
Ingredients:
- 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 lowfat milk
- 1 cup freshly grated parmesan cheese
- 1 pound fettucini noodles
3.
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.
4.
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.
5.
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.
6.
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.
7.
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!Recipe from The Recipe Critic.
