- 2-3 chicken breasts
- 3/4 Cup Flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1 tsp. garlic powder
- 2 T. olive oil
- 1 T. minced garlic
- 1/2 red bell pepper, chopped
- 1 T. flour
- 1/2 cup chicken broth
- 1/2 cup cream
- 1 cup milk
- 1 T. cornstarch
- 2-6 oz. spinach*
- 1 cup parmesan
Heat olive oil over medium heat in a frying pan. On a plate, combine the first six ingredients. Roll chicken breasts in the flour mixture until well-coated. Brown chicken in the olive oil skillet. Transfer to a baking dish, cover, and bake 15 minutes at 350* or until chicken reaches 160* internal temperature.
While chicken is baking, sauté the minced garlic and bell pepper (if using) in olive oil in a sauce pan over medium heat until they just begin to soften. Add 1 T. flour and cook for 1 minute, stirring frequently. Add the chicken broth and whisk and cook until it begins to thicken. Add the cream and milk (dissolve the corn starch in the milk first) and the spinach. Bring to a simmer and cook until spinach is wilted. Add parmesan and stir well.
Serve chicken over pasta, then ladle sauce on top of chicken/pasta.
* depends on how “spinach-y” you want your sauce – but remember that spinach cooks down quite a bit
