Revisted Chicken Tuscan Garlic Style

I haven’t made this in a while and when I pulled it up again, I was like “wow, this stuff was delicious” … I didn’t get around to making it again as too many things did NOT go according to plan last week … but it’s definitely on my radar now to make asap …

So here you go … let me tempt you to try this!

Here’s what you need …

2 large chicken breast – butterflied (simply slice in half all the way through so you have 2 thinner pieces)
3/4 cup flour
1/2 tbs salt
1/2 tsp oregano
1/2 tsp basil
1 tsp black pepper
olive oil (5 tbs total, but I know I don’t use that much)
4 cloves garlic, minced (hopefully you been prepping your garlic!)
5 sweet mini peppers, finely diced, or 1 regular colored pepper
6 ounces fresh spinach
3/4 cup half and half
3/4 cup milk
2 tbs corn starch
1/2 cup chicken broth

Ready to make some yummy chicken stuff? Lets get to it!

Heat large non stick skillet and add some olive oil.

Mix flour, salt, black pepper, basil, oregano in a shallow dish (cake pan, pie plate, whatever)

and dredge chicken on both sides, shake off extra and place in pan. Cover with a splatter screen and let them babys brown on one side before turning over. DO NOT MOVE THE CHICKEN. Let them cook. Once they are turning white on top, they should be sufficiently brown, so give them a flip (gently) and finish browning. Once done, place on a baking sheet lined with foil and stick in the oven at 350 to finish cooking (15 to 20 minutes).

Wipe out the skillet if you have too much oil in it still and reheat pan over medium heat. Add oil (2 tbs) and saute garlic and sweet peppers til softened. Stir in 1 tbs flour (NOTE: I used the season flour from dredging, whether you are comfortable doing THAT is up to you), and use a whisk to stir constantly for a minute.

Slowly pour in the chicken broth and bring to simmer. Continue whisking non stop til thickened, 3 to 4 minutes.

Whisk cornstarch in with half and half, pour in to pan, along with milk and spinach. Give a quick stir and bring to a simmer.

Stir occasionally til spinach is wilted (stand back and say, ohhh that looks good).


Just about there…where’s the cheese?

Once the spinach is wilted, add the parmesan cheese, stir and let melt.

Hopefully you’ve also been saving your pasta in the freezer … it will save you a lot of time and you won’t have to wash another pan this evening … otherwise, you need to be boiling some water and get your pasta ready … while you make your sauce (boil your water while doing the chicken and cook the pasta while doing the sauce) …

Take half the sauce, add to the cooked, drained noodles and stir to coat. Serve up the pasta on a plate and top with a piece of chicken and top the chicken with a little of the reserved sauce.

To make it easier, I put the sauce in a dish for topping and dumped the
pasta in the skillet with rest of sauce

waiting on the chicken

I served all of it with a side of salad and Hubby’s favorite Olive-Y Garden dressing I had made earlier in the day …

Just plain romaine (wait, I don’t think I told you how much I love Costco’s lettuce! 6 heads for about $4 … and it’s GOOD, not all wilty and brown)

Yummy dressing

My hands were really bothering me today … I can see how swollen they are here

I cut our chicken up and THEN put it on the pasta, easier to eat

Go ahead, give it a try … yummy.

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1 thought on “Revisted Chicken Tuscan Garlic Style

  1. I'm having chicken tonight, may have to run to the store to pick stuff up for this recipe.Garrett


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