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Name: Olive Garden Tuscan Chicken Copycat
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 3/4 cup all purpose flour; 1/2 tablespoon salt; 1 teaspoon pepper; 1 teaspoon Italian seasoning; 4 boneless skinless chicken breasts; 1 tablespoon butter; 2 tablespoons extra virgin olive oil; 1 tablespoon garlic finely minced; 6-7 sun dried tomatoes cut into thin strips; 1/2 cup chicken broth; 1/2 cup heavy cream; 2 cups fresh spinach; 1 pound fettuccini noodles cooked according to package

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INGREDIENTS

1 3/4 cup all purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
4 boneless skinless chicken breasts
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 tablespoon garlic ; finely minced
6-7 sun dried tomatoes ; cut into thin strips
1/2 cup chicken broth
1/2 cup heavy cream
2 cups fresh spinach
1 pound fettuccini noodles ; cooked according to package

INSTRUCTIONS

Preheat oven to 350 degrees F. Combine flour, salt, pepper, Italian seasoning. Dip each chicken breast in the flour mixture and coat well. Reserve 1 Tbsp. flour mixture.

In a large skillet, heat 3 Tbsp. olive oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Don't cook all the way through.

Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through.

While the chicken is cooking, add garlic and sun dried tomatoes to pan chicken was cooked in. Cook while stirring for about 2-3 minutes. Stir in 1 Tbsp. of reserved flour and stir constantly for one minute.

Add the chicken broth and bring to a light simmer while whisking constantly until it starts to thicken (about 3-4 minutes). Add heavy cream and continue to simmer until the mixture thickens even more. Add the spinach and continue to cook until spinach starts to wilt. Top with breaded chicken, serve with pasta and spoon more of the sauce on top.

NOTES

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Olive Garden Tuscan Chicken  Copycat

1 3/4 cup all purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
4 boneless skinless chicken breasts
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 tablespoon garlic finely minced
6-7 sun dried tomatoes cut into thin strips
1/2 cup chicken broth
1/2 cup heavy cream
2 cups fresh spinach
1 pound fettuccini noodles cooked according to package

Preheat oven to 350 degrees F. Combine flour, salt, pepper, Italian seasoning. Dip each chicken breast in the flour mixture and coat well. Reserve 1 Tbsp. flour mixture.

In a large skillet, heat 3 Tbsp. olive oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Don't cook all the way through.

Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through.

Add the chicken broth and bring to a light simmer while whisking constantly until it starts to thicken (about 3-4 minutes).  Add heavy cream and continue to simmer until the mixture thickens even more.  Add the spinach and continue to cook until spinach starts to wilt. Top with breaded chicken, serve with pasta and spoon more of the sauce on top.

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Nutrition

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Serving Size: 1 Recipe (1442g)
Recipe Makes: 1 Serving

Calories: 3871
Calories from Fat: 1366 (35%)

Amt Per Serving		% DV

	Total Fat 151.8g	202 %
	Saturated Fat 51.1g	256 %
	Monounsaturated Fat 58.5g
	Polyunsanturated Fat 27.7g
Cholesterol 903.1mg		278 %
Sodium 705.9mg		24 %
Potassium 2644.7mg		70 %
Total Carbohydrate 422.5g		124 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 414.7g
Protein 191.7g		274 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3871

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