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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Preheat oven to 350 degrees
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
2 Tbsp olive oil plus extra for cooking the chicken
1 Tbsp garlic, chopped
1 red sweet pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Pound the chicken breasts flat. (You can do this by putting the breast between two pieces of plastic wrap and pound the large end of chicken to even it out)
In a shallow dish, mix 1 1/2 cups of flour, salt, pepper, and Italian Seasoning. Dredge your chicken through the mixture then shake off any excess.
Pour olive oil in to a large skillet until the cooking surface is just covered with a thin layer of oil. Heat the oil over medium-high heat.
Add your flour-coated chicken breasts to the hot oil and cook until golden brown and crisp on each side (about 2-3 minutes). Add more oil for additional batches, if necessary.
Transfer the chicken to a baking sheet and place in a preheated oven for 10-15 minutes (or until the internal temp reaches 165-170 degrees F)
In a saucepan, add 2 tbsp olive oil, garlic and red pepper. Cook for about a minute, then add in your 1 tbsp of flour, wine, spinach and cream. Add the spinach by the handful and let the first handful wilt and shrink before you can add then next. Bring to a boil. When all the spinach has wilted, remove from heat and stir in your parmesan cheese a little at a time stirring constantly.
Mix the sauce with the cooked pasta and top with chicken and more sauce. Add a little extra Parmesan cheese to the top and serve.
(Source Olive Garden)
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Olive Garden Tuscan Garlic Chicken
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Preheat oven to 350 degrees
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
2 Tbsp olive oil plus extra for cooking the chicken
1 Tbsp garlic, chopped
1 red sweet pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Pound the chicken breasts flat. (You can do this by putting the breast between two pieces of plastic wrap and pound the large end of chicken to even it out)
In a shallow dish, mix 1 1/2 cups of flour, salt, pepper, and Italian Seasoning. Dredge your chicken through the mixture then shake off any excess.
Pour olive oil in to a large skillet until the cooking surface is just covered with a thin layer of oil. Heat the oil over medium-high heat.
Add your flour-coated chicken breasts to the hot oil and cook until golden brown and crisp on each side (about 2-3 minutes). Add more oil for additional batches, if necessary.
Transfer the chicken to a baking sheet and place in a preheated oven for 10-15 minutes (or until the internal temp reaches 165-170 degrees F)
In a saucepan, add 2 tbsp olive oil, garlic and red pepper. Cook for about a minute, then add in your 1 tbsp of flour, wine, spinach and cream. Add the spinach by the handful and let the first handful wilt and shrink before you can add then next. Bring to a boil. When all the spinach has wilted, remove from heat and stir in your parmesan cheese a little at a time stirring constantly.
Mix the sauce with the cooked pasta and top with chicken and more sauce. Add a little extra Parmesan cheese to the top and serve.
(Source Olive Garden)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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