While our weekly meal plan says "Paninni's" for dinner this evening, I was just reading
mel's kitchen cafe and saw today's recipes and decided I HAD TO HAVE IT...TONIGHT! Yum-O! Nothing says comfort food like a knock off Olive Garden recipe and my take on their famous bread sticks!
I love
Mel's site. Each day she has a new recipe to offer up. I put them into my own categories: 1) MUST TRY NOW (like tonight's change of plans!) 2) Will try in the next meal plan rotation 3) Print it and we will see if we try it. I am not crazy to think I can try every recipe but sometimes I print recipes to try, one day, maybe at the cottage or when friends and I get together to cook.
Now, even though I linked the recipe, I am posting in here so I have it online and easy to find until I print it out!
Tuscan Garlic Chicken
I would say this recipe is right on the edge of just having enough sauce but not an overabundance, so if you like things on the saucier end of the spectrum, feel free to double that part of the recipe.
*Serves 4-6 (depending on if you are serving adults or kids)
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine
Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons 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! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. 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 al dente.
Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. 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 occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated 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.
Recipe Source: adapted from More of America’s Most Wanted Recipes
sitting in my pile for my carry on bag...I have a lot of "ideas" when we get home I need to get done! Wait til you see the list I come up with!
and I have clean handles!
