Tuscan Garlic Chicken
4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cups Parmesan cheese, grated Directions Pre-heat oven to 350ºF. Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. 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. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F. 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, spina...