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4 boneless chicken breasts (large cubes)
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked
5 Tbsp olive oil
1 Tbsp garlic, chopped
1/2 cup white wine
1/2 lb whole leaf spinach
2 cups heavy cream
1 cups Parmesan cheese, grated
Directions
Pre-heat oven to 350ºF.
1.MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Coat chicken with the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken over medium-high heat until golden brown and crisp. Add more oil as needed.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
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