Olive Garden Tuscan Garlic Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 1/2 cups flour
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 tablespoons olive oil
1 tablespoon garlic, chopped
1/4 teaspoon red pepper flakes
1 red bell pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed chopped
5 fresh basil leaves, chopped
1/2 cup whipping cream
1 (12 ounce) can evaporated milk
1 cup parmesan cheese, grated

Preparation

Preheat oven to 350 degrees F.
Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary.
Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F.
In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese.
Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.