Tuscan Garlic Chicken

Tuscan Garlic Chicken
This is rich and yummy. It's from the Olive Garden website.

4 skinless chicken breasts, pounded or cut to equal thickness throughout
1 1/1 cups flour, plus 1 Tbsp
2 tsp black pepper
2 tsp Italian seasoning (I didn't have this, so I just used a little rosemary, oregano, basil and thyme. . . probably only half of what was called for)
1 lb fettuccine pasta, cooked
6 Tbsp olive oil
t Tbsp garlic, minced
1 red pepper, julienne cut
1/2 cup chicken broth
1/2 lb whole baby spinach
2 cups heavy cream
1 cup Parmesan cheese, plus romano or parmesan to pass at the table
fresh ground black pepper to pass at the table

Preheat oven to 350.

Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning in shallow dish. Dredge chicken in mixture, shaking off excess.

Heat 3 Tbsp oil in 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 baking sheet and transfer to preheated oven. Cook for 10-15 minutwes or until internal temperature reaches 165. (My chicken breasts were so thin, I just cooked them all on the skillet and didn't need to cook them in the oven. I used a pancake griddle so I could cook them all at once.)

Heat 2 Tbsp oil in sauce pan. Add garlic and red pepper and cook about a minute. Stir in 1 T flour, chicken broth, spinach and cream and bring to a boil. Sauce is done with spinach becomes wilted. Complete by stirring in parmesan cheese.

Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra cheese and fresh ground black pepper.

Served with: garlic bread and a green salad.