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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 boneless chicken breasts or tenderloins |
1 1/2 cup(s) flour |
1 tablespoon(s) salt |
2 teaspoon(s) black pepper |
2 teaspoon(s) italian seasoning |
1 pound(s) fettuccine pasta cooked according to package directions |
5 tablespoon(s) olive oil |
1 tablespoon(s) garlic |
1 whole(s) red pepper julienne cut |
2 jar(s) alfredo sauce |
1/2 pound(s) spinach |
Directions:
1. Preheat oven to 350. Mix 1 1/2 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 165 F.
4. Heat 2 tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Add spinach. Cook until spinach wilts. Add alfredo sauce and heat.
5. Serve sauce and chicken over fettuccine.
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