Tuscan Garlic Chicken

First, let me apologize for the spotty postings.  We are undergoing a dog-crisis here.   Our Spot-girl is experiencing a severe liver crisis.  She was diagnosed with chronic hepatitis many years ago and just a few weeks ago after being groomed, I found a large mass on her leg.  While in surgery for removal of the mass, the vet found a large lump in her belly.  Turns out she had a HUGE mass (almost football-sized) on her liver.  They removed it, along with a part of her liver.  She's been a bit lethargic and is moving pretty slowly, running a temp.  We were at the vet's office Sunday, Monday, and Tuesday morning.  The biopsy revealed "BENIGN!!!!!"   We are cautiously optimistic....her temp was down half a degree this morning and her appetite seems to be returning.  If she can survive this major surgery, she may be able to go back to the dog park.

Anywho......my cooking has been a bit limited this last week.  But I ran across this recipe for an Olive Garden-knock off.  I have not had this dish there, but I'm awfully  glad I tried it, 'cause it is YUMMMMMM-Y!  I served it with a Caesar salad.

TUSCAN GARLIC CHICKEN (Serves 4-6)

3/4 cup AP flour
1/2 Tbsp salt
1 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
4 boneless, skinless chicken breasts
5 Tbsp EVOO, divided
1 Tbsp finely minced garlic (4-5 tsp)
1 red bell pepper, cut into thin strips or diced
1/2 cup chicken broth
6 oz fresh spinach
1/2 cup heavy cream
2 tsp cornstarch
1 cup lowfat milk
1 cup grated Parm
1 pound fettuccine

Preheat oven to 350.

In a shallow pan combine the flour, salt, pepper, basil, and oregano.  Dip each chicken piecwe in the flour mixture until both sides are well coated.

In a large 12" nonstick skillet, heat 3 Tbsp of the olive oil over medium heat until the oil is hot and shimmering.  Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they'll finish up in the oven).  Don't scoot the chicken around once you lay it in the hot oil.  Sear the crust on the chicken.  Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through.  Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until ad dente.  Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 Tbsp EVOO.  When the oil is heot, add teh garlic and bell pepper, sauteing for 2-3 minutes.


Stir in one tbsp flour and stir constantly while cooking for another minutes. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.  In a small liquid measure, whisk together the cornstarch and cream.  Add the spinach, milk, and cream mixture to the skillet.  Bring the mixture to a simmer and cook, stirring constantly, until the spinach is wi9lted and sauce is slightly thickened, about 2-4 minutes.  Stir in the parm.


When the pasta has finished cooking, drain and turn it to the pot.  Toss the pasta with half of the cheese sauce.  Place some of the cooked pasta on each plate.  Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta.  Serve immediately.