Rabu, 10 Juli 2019
If you have a craving for tender fowl, pasta and an unbelievably tasty parmesan sauce, this copycat Olive lawn Tuscan Garlic fowl recipe is for you!
Admittedly, I’ve in no way actually ordered or eaten the Tuscan Garlic chicken at Olive garden. but this knock-off recipe definitely made me think that if I ought to make some thing this delicious at home, there isn’t any motive to pay an arm and a leg for it on the ol’ O and G.
The creamy, flavorful sauce decked out with spinach and crimson bell pepper is the correct accompaniment to the lightly breaded hen. significantly tasty.
Even though I didn’t set out for this to happen, the end end result of this delectable dish takes place to be quite lightened up from many recipes on-line (and maximum honestly from the unique at the restaurant).
At the same time as the chook gets a crisp golden start in piping hot olive oil in a skillet, it finishes up baking in the oven. that is a sizable calorie reduce to frying all the portions of bird in oil. The authentic recipe additionally requires a whopping cups of cream. Yowzers!
At the same time as I do love me a few heavy cream, I couldn’t help subbing out some of the cream with a mixture of lowfat milk, a hint of heavy cream and a piece of cornstarch. It worked wonders. That sauce is high-priced and creamy and so scrumptious.
INGREDIENTS
- 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
INSTRUCTIONS
- 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. Add additional salt and pepper to the sauce, if needed!
- 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