Sunday, August 19, 2007

Tuscan Garlic Chicken

by Olive Garden Executive Chef Paolo
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Preparing the Chicken:- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.- Dredge chicken in the mixture, shaking off any excess.- Sauté the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:- Cook pasta al dente (or according to package instructions).- Drain and set aside until needed.
Preparing the Sauce:- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.- Slowly add remaining one tablespoon of flour and stir to combine.- Next add the white wine and bring to a boil for about 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.
Preparing Tuscan Garlic Chicken Entrée:- 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. Serve and enjoy.

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