Juicy, lightly breaded chicken sliced and served over tender fettuccine noodles and topped with a creamy garlic and spinach white sauce.
2 medium-large boneless skinless chicken breasts, sliced in half lengthwise
1/4 cup flour
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup packed baby spinach leaves, roughly chopped
1/2 red bell pepper, diced
8 ounces dry fettuccine noodles
3 tablespoons butter
2 teaspoons minced garlic
3 tablespoons flour
2 1/2 cups half & half, (heavy cream or milk can be substituted)
1/4 cup shredded parmesan cheese
salt and pepper to taste
Cook your fettuccine noodles according to package instructions (boil til tender), drain, and set aside. (see note)
Whisk together the 1/4 cup flour, garlic powder, and salt and pepper. Dredge chicken in the flour mixture, being sure to coat all sides.
Drizzle a large skillet with a little bit of oil (a couple of teaspoons will work) and allow to come to temperature over medium heat. Lay chicken in the pan, cover, and cook for 3-5 minutes, then flip the chicken and cook another 3-4 minutes until browned on the outside and white though the middle. Transfer chicken to a plate and set aside while you make the sauce.
Wipe out your skillet with a dry paper towel. Add butter and saute over medium heat til melted. Add garlic and saute another minute or so til fragrant. Sprinkle with flour and stir til mixture clumps to gather.
Gradually whisk half and half into the pan until completely combined. Add spinach and red peppers and cook another 2-3 minutes until spinach is wilted. Add parmesan cheese, salt, and pepper and stir until melted and sauce is thickened.
Top fettuccine noodles with chicken (sliced or whole), and pour the sauce over the top. Enjoy!