Lighter Tuscan Garlic Chicken


  • 4 each (4 oz) boneless, skinless chicken breasts
  • 1 1/2 cups flour, plus 1 tbsp.
  • 1 tbsp. salt
  • 2 tsp. black pepper
  • 2 tsp. Italian seasoning
  • 1 lb. fettuccine pasta, cooked according to package directions
  • 5 tbsp. olive oil
  • 1 tbsp. garlic, chopped
  • 1 red pepper, julienne cut
  • 1 1/2 cup chicken broth
  • 1/2 lb. whole leaf spinach, stemmed
  • 1 cup reduced-fat milk
  • 1 cups Parmesan cheese, grated

Pre-heat oven to 350 degrees F.

Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Heat 3 tbsp. oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

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.

Heat 2 tbsp. oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, broth, spinach and milk and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

by The Savvy Kitchen