Pre-heat oven to 350F.
1.MIX 1? 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 165F.
4.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.
5.COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 384 (35%)|
|Amt Per Serving||% DV|
|Total Fat 42.7g||57 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 263.4mg||81 %|
|Sodium 786.6mg||27 %|
|Potassium 1100.3mg||29 %|
|Total Carbohydrate 115.8g||34 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 110.9g|
|Protein 63.6g||91 %|
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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.
Calories per serving: 1111
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