Tuscan Garlic Chicken

I found this recipe on Mel's Kitchen Cafe and had to make it. I'm glad I did because it was amazing and I will definitely be making it again.

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

4 boneless, skinless chicken breasts

5 tbsp extra virgin olive oil, divided

1 tbsp minced garlic (4-5 cloves)

1 red bell pepper, cut into thin strips

1/2 cup chicken broth

6 oz fresh spinach ( i used about 4 oz and it was plenty)

1/2 cup heavy whipping cream

2 tsp cornstarch

1 cup milk

1 cup shredded parmesan cheese

1 lb fettuccine pasta

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

Cordon Blu Pasta

This is a favorite of Kamille's at one of our favorite restaurant in Logan, Firehouse Pizza. It is pretty easy to make, but very tasty.

I did not have a set recipe that I followed, so I will try to give you as close to follow directions as possible.

I used Penne Pasta 3 to 4 Cups cooked, half pound of bacon, 2 chicken breasts, 1 jar of Alfredo sauce, 2 cups of Swiss Cheese, green onions, and bread crumbs.

Cook the pasta as directed.

Cook the bacon until crisp, save the drippings to cook the chicken in.

Cut Chicken into bite size pieces. Cook Chicken until browned.

Crumble bacon, combine Chicken, Bacon, Alfredo Sauce, 1 1/2 Cup Swiss Cheese and Green Onions. (I reserved some of the tops of the green onions for garnishment).  Warm the sauce mixture, don't need to bring it to boil, just want to warm so it is easier to mix.

Combine Pasta, and Sauce mixture in 8x8 pan. Put the rest of the Swiss Cheese, bread crumbs and the top parts of the Green Onions on top.

Bake at 350 for 30 Min, just enough to heat all the way through, finish cooking the chicken, and melt the cheese.

(Kamille didn't really like the bread crumbs, but I thought it added a nice crunch to the texture).

We felt like it was a bit dry, so you may want to add some additional Alfredo Sauce.

Enjoy!