Olive Garden Tuscan Garlic Chicken

• 4 boneless skinless chicken breasts
• 1 1/2 cups flour
• 1 tablespoon flour
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons italian seasoning
• 1 lb fettuccine pasta, cooked according to package directions
• 5 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper, julienne cut
• 1/2 cup white wine
• 1/2 lb whole spinach leaves, stemmed chopped
• 5 fresh basil leaves, chopped
• 1/2 cup whipping cream
• 1 (12 ounce) can evaporated milk
• 1 cup parmesan cheese, grated

1. Preheat oven to 350 degrees F.
2. Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary.
4. Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F.
5. In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese.
6. Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.

chicken breasts, flour, flour, salt, black pepper, italian seasoning, pasta, olive oil, garlic, red pepper, red bell pepper, white wine, whole spinach leaves, fresh basil, whipping cream, milk, parmesan cheese

Taken from www.food.com/recipe/olive-garden-tuscan-garlic-chicken-508754 (may not work)