Have you guys noticed that I haven’t posted a single chicken recipe in over two weeks?
That’s a record for me. I told you I’ve been trying to cook outside the box, and so far all attempts have been successful, even when I’ve made meals or treats that I don’t personally enjoy. That’s not to say we still haven’t enjoyed a chicken dish here or there, but I’ve made an effort to spread out my poultry posts so that you don’t stop visiting.
- 3/4 cup all-purpose flour;
- 1/2 tablespoon salt;
- 1 teaspoon pepper;
- 1/2 teaspoon dried basil;
- 1/2 teaspoon dried oregano;
- 4 boneless, skinless chicken breasts;
- 5 tablespoons extra virgin olive oil, divided;
- 1 tablespoon finely minced garlic (about 4-5 cloves);
- 1 red bell pepper, cut into thin strips or chopped;
- 1/2 cup low-sodium chicken broth;
- 1/2 cup heavy cream;
- 2 teaspoons cornstarch;
- 1 cup low-fat milk;
- 1 cup freshly grated Parmesan cheese;
- 1 pound fettuccine.
- Preheat the oven to 350 degrees F.
- In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
- In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
- While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sautéing for 2-3 minutes.
- Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
- When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.
Breaded chicken in a cream sauce doesn’t exactly scream, “nutritious” (or make you want to don a bathing suit any time soon) but it certainly screams “comfort food.” Sometimes you have to throw caution to the wind and indulge. Everything in moderation is acceptable, in my opinion. Plus, you can serve this with a salad, or a veggie on the side, and then it’s practically guilt-free. Kinda.
This is allegedly based off of a recipe from the Olive Garden, which I have never tried, but if it’s anything like this- it’s amazing! The herb-seasoned chicken is flavorful and the sauce is rich. Served over a bed of fettucine, this meal will certainly satisfy. The only thing that would have made the meal better would be if I’d had bread to soak up the creamy sauce.