Olive Garden inspired Tuscan Garlic Chicken

Friday, November 4, 2011

I made this pasta a while back, but I've been wanting to make it again ever since. I came across the recipe on my friend Mandy's blog and immediately knew we had to try it. I added a few extra things and substituted some ingredients to lighten things up a bit, but it turned out fantastic. I apologize as the chicken in this picture looks less than appetizing, but I chopped it up in a hurry, and sometimes that's just the way things are. I promise it's really tasty! The next thing we will be making is from her blog is the Garlic Chicken Alfredo Pizza... it sounds so good!

Tuscan Garlic Chicken
with a Parmesan Cream Sauce
3/4c. all-purpose flour
1/2 c. Italian bread crumbs
1 tsp. Nature's Seasonings
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 boneless chicken breasts, or 4-5 chicken tenders
4 tbsp. olive oil
4 cloves garlic, minced
1 tsp. onion powder
1 c. fresh spinach, sliced into 1"x1/4" strips
1 red bell pepper, cut into thin strips
1/2 c. low-sodium chicken broth
1/2 c. half and half
1 c. 1% lowfat milk
2 1/2 tsp. cornstarch
1 c. freshly grated parmesan cheese (can be found in little plastic containers at most stores)
1lb. fettuccine

1. Preheat oven to 350 degrees F.
2. In a shallow dish, combine flour, bread crumbs, Nature's Seasonings, garlic powder, dried basil and dried oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
3. Heat 2 tbsp. olive oil in a large nonstick skillet over medium heat. Place the chicken into the pan, making sure not to rub off the coating. Cook chicken for 2-3 minutes on each side (making sure not to move it around) until it is golden brown and the crust is seared (it will not be cooked all the way through- it will finish in the oven).
4. Remove the chicken from the skillet and place onto a foil-lined, lightly greased baking sheet. Bake for 15 minutes (less if you are using chicken tenders). Once chicken is fully cooked, remove and set aside.
5. While the chicken is baking, heat a large pot of water and cook the fettuccine.
6. While the noodles are cooking, in a small saucepan, over medium-low heat, add 2 tbsp. olive oil. When the oil is hot, add garlic and bell pepper. Saute for 2-3 minutes. Add 1 tbsp. flour and stir constantly for 1 minute. Add the chicken broth and onion powder, bring to a low simmer whisking constantly until slightly thickened. Add milk, half and half, cornstarch and spinach, to the saucepan, whisk until smooth. Bring the mixture to a simmer, stirring constantly until the spinach has cooked or 'wilted' and the sauce has thickened. Stir in parmesan cheese.
7. Toss pasta and half of cheese sauce. Divide and place on plates. Top with chicken, spoon remaining sauce on top.
{Recipe adapted from Mel's Kitchen Cafe}


  1. Natalie, you are my favorite. Thank you so much for your true awesomeness!


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