Thursday, March 15, 2012

Tuscan Garlic Chicken

My kids are in this stage right now where they each lay in their beds at night and just talk back and forth.  They don't argue.  They don't fight.  They simply talk to each other and laugh.  Even though it gets to the point where it's 9:30, and they're talking like a couple of old women at a knitting party, I don't have the heart to tell them to quit  It's actually really cute.  Right now, for example, my 4-year-old son is giggling as he asks, "Do you know how big Anakin Skywalker's head is?"  I don't hear my daughter's response or his, but I hear them laughing.  I love it.

Now, to the chicken.  I loved, loved, loved this recipe.  The garlicky, red peppery, Parmesany sauce was amazing.  I don't have single complaint about this recipe.  I'm glad I stumbled upon it.  It's out of sight!
Tuscan Garlic Chicken
source: (an unbelievable site with amazing recipes!)

3/4 c flour
1/2 T salt
1 t pepper
1/2 t dried basil
1/2 t oregano
4 boneless, skinless chicken breasts
5 T olive oil
1 T minced garlic (4-5 cloves)
1 red bell pepper, chopped
1/2 c chicken broth
6 oz fresh spinach (my spinach looked rough, so I used about three green onions, chopped)
1/2 c heavy cream
2 T corn starch
1 c milk
1 c freshly grated Parmesan cheese
1 pound angel hair pasta

Preheat the oven to 350.

Heat 3 T of oil in a large skillet over medium heat.  While it is heating, combine the flour, salt, pepper, basil, and oregano in a shallow dish.  Dip each piece of chicken in the flour.  Once your oil is hot enough, add the chicken and cook about 2-3 minutes per side or until golden brown on each side.  They don't need to be cooked all the way through since they will finish cooking in the oven.

Once it is browned, remove it to a foil-lined baking sheet.  Bake in the oven for 15 minutes.  Once it is done, take it out and tent it with foil while you finish the rest.

While the chicken is baking in the oven, cooking the angel hair pasta to al dente according to the package directions.

Wipe out the skillet that was used for the chicken, heat the remaining oil over medium heat.  Once the oil is hot, add the garlic and bell pepper.  Cook for 2-3 minutes.

Add 1 T of flour to the skillet. Cook and stir for one minute.  Add the chicken broth and bring to a simmer.  Whisk almost constantly until it is thickened- 3 to 4 minutes.  In a small bowl, whisk together the corn starch and cream.  Set aside.  Add the spinach (or green onions), milk, and cream/cornstarch mixture to the skillet.  Bring the sauce to a simmer and cook for another 2-4 minutes or until thickened.  Add the Parmesan cheese.

When the pasta is finished, drain it and return it to the pan.  Add half of the cheese sauce to the pasta.  Toss to combine.

Place some pasta on a plate, top with a piece of chicken, and top with some sauce.


  1. Looks like you have discovered good old Mel from the Kitchen Cafe. WONDERFUL, right?!! I was asked once if this was my cooking blog. ha ha, right! I wish!! Her honey lime chicken enchiladas are good too!

  2. Looks good, love your recipes.

    Kathy Burton

  3. OH MY GOODNESS! im trying this one someday this week. Thanks for always keeping me with a menu to stuff my face with. This one looks amazing.....

    Your crazy neighbor,

  4. This looks really good! I've been needing some new chicken recipes.