1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp dried Marjoram
1 tsp chopped fresh Basil
1 tsp dried Oregano
6 - 9 boneless, skinless chicken breasts (left overs are great)
5 Tbl olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed (baby spinach is best)
1 1/2 cup heavy cream
1 cup(s) Parmesan cheese, grated (shaved blends well too)
1 lb fettuccine
Preheat the oven to 350 degrees.
Combine 1½ cups flour, salt, black pepper, marjoram, basil and oregano.
Dredge chicken in the mixture, shaking off any excess.
In a large, nonstick skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
Add additional olive oil for each batch as necessary.
Drain on paper towels and then place the breasts on a baking sheet and finish cooking in the oven for about 15 minutes, or until cooked through.
Cook pasta according to package directions. Drain and set aside until needed.
While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. When the garlic is soft, start whisking in the 1 Tbsp of flour and stir to combine until smooth and slightly brown.
Next, add the wine and bring to a boil for one minute.
Add the spinach and the cream and bring to a boil.
The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.
Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.
Serves 6
Olive Garden Restaurant
