Fettuccine Con Pollo Alla Padella

• 1 lb fettuccine
• 2 tablespoons butter
• 3 chicken breasts, boneless, skinless
• 1/2 cup all-purpose flour
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, sliced lengthwise
• 4 roma tomatoes, peeled, seeded and chopped
• 1 cup low sodium chicken broth
• 1 cup unsalted butter (2 sticks)
• 1/2 cup parmesan cheese, fresh
• 1/4 lb spinach, fresh
• salt and pepper

1. Prepare pasta according to package directions and set aside.
2. Meanwhile, in a medium saute pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.
3. In a large saute pan, heat oil. Add garlic and saute until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.

fettuccine, butter, chicken breasts, allpurpose, extra virgin olive oil, garlic, roma tomatoes, chicken broth, unsalted butter, parmesan cheese, spinach, salt

Taken from www.food.com/recipe/fettuccine-con-pollo-alla-padella-386242 (may not work)