Tuscan Garlic Chicken

I made this last week for Jared and I. He's not a fan of bell peppers (weirdo) but he just picked them out and went on about the business of eating. I cheated a little bit with the one I made so I will post my version for you.

Original Recipe can be found here.

Here's my re-vamped recipe:

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
6 ounces fresh spinach
1 Jar pre-made Alfredo Sauce (I used Classico Foiur Cheese Alfredo)
3 TBsp Milk
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.
Place chicken on a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. I let it sit for about 5minutes then cute the chicken into pieces. It was easier to eat that way.


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.

Add Jar of Alfredo sauce to the garlic/peppers skillet and stir. Slowly add the milk. Add more milk if you want the sauce to be slightly thinner. Add the Spinach and let it simmer about 5 minutes, stirring often so it doesn't curdle.

Drain the past and return it to the pot. Drizzle with olive oil so it doesn't stick together
Top with breaded chicken the douse with sauce. Enjoy!