Tuscan Garlic Chicken

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  • 4 boneless chicken breasts or tenderloins
  • 1 1/2 cup(s) flour
  • 1 tablespoon(s) salt
  • 2 teaspoon(s) black pepper
  • 2 teaspoon(s) italian seasoning
  • 1 pound(s) fettuccine pasta cooked according to package directions
  • 5 tablespoon(s) olive oil
  • 1 tablespoon(s) garlic
  • 1 whole(s) red pepper julienne cut
  • 2 jar(s) alfredo sauce
  • 1/2 pound(s) spinach


  1. Preheat oven to 350. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

  2. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

  3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 F.

  4. Heat 2 tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Add spinach. Cook until spinach wilts. Add alfredo sauce and heat.

  5. Serve sauce and chicken over fettuccine.
December 2011

This recipe is a personal recipe added by szbick and has not been tested or endorsed by MyRecipes.

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