Tuscan Garlic Chicken Pasta

Ingredients

• Wheat flour

  White, all-purpose, enriched, bleached

  1 cup or 125g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Garlic powder

  Spices

  1 tbsp or 10g

• Italian Seasoning

  McCormick

  2 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Half and half cream

  Fluid

  ½ cup or 121g

• Spinach

  Raw

  2 cup or 60g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or a silicone mat.
2. In a shallow dish, mix the first portion of flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Dredge the chicken until well coated, pressing to help it adhere.
3. Heat the olive oil in a large skillet over medium heat. Sear the coated chicken 2–3 minutes per side until golden.
4. Transfer chicken to the prepared baking sheet and bake until the thickest part reaches 165°F, about 15–20 minutes. Rest briefly, then slice.
5. Meanwhile, cook the fettuccine in salted boiling water according to package directions; drain and set aside.
6. Return the skillet to medium-low heat and melt the butter. Add the bell pepper and cook 3–4 minutes until crisp-tender. Add the paprika and minced garlic; cook 1 minute until fragrant.
7. Whisk in the second portion of flour and cook 1 minute. Gradually whisk in the chicken broth, milk, and half-and-half; bring to a gentle simmer. Stir in the spinach and cook until wilted and the sauce thickens, 3–5 minutes.
8. Off the heat, stir in the Parmesan until smooth. Add the drained pasta and toss to coat, adjusting seasoning to taste.
9. Divide the creamy pasta among bowls and top with the sliced chicken.