Ingredients

• 4 boneless skinless chicken breasts (approx 4 oz each)
• 1 1/2 cups flour, plus 1 tablespoon
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons italian seasoning
• 1 lb fettuccine pasta
• 5 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 1 red pepper, julienne cut
• 1/2 cup white wine
• 1/2 lb spinach, whole and stemmed
• 2 cups heavy cream
• 1 cup parmesan cheese, grated

Instructions

1. Pre-heat oven to 350ºF.

2. Cook pasta according to package directions.

3. While pasta is cooking, mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

4. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min).

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

6. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

7. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.