Tuscan Garlic Chicken

** Recipe from mel's kitchen cafe **


* 3/4 c. all-purpose flour
* 1/2 Tbl. salt
* 1 tsp. pepper
* 1/2 tsp. dried basil
* 1/2 tsp. dried oregano
* 4 boneless, skinless chicken breasts
* 5 Tbl. extra virgin olive oil, divided
* 1 Tbl. finely minced garlic (about 4-5 cloves)
* 1 red bell pepper, cut into thin strips or chopped
* 1/2 c. low-sodium chicken broth
* 6 oz. fresh spinach
* 1/2 c. heavy cream
* 2 tsp. cornstarch
* 1 c. lowfat milk
* 1 c. freshly grated Parmesan cheese
* 1 lb. fettuccine

Heat oven to 350.  In a shallow pie plate or similar dish, combine flour, salt, pepper, basil & oregano. Dip each chicken piece in flour mixture until both sides are well coated.
In a large 12" nonstick skillet, heat 3 Tbl. of olive oil over med. heat until oil is hot & shimmering. Carefully place chicken breasts in pan, cooking 2-3 min. on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. (If you try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off.) Gently remove chicken to a foil-lined, lightly greased baking sheet and bake in about 15 min, 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 skillet with paper towels and return it to medium heat, adding remaining 2 Tbl. olive oil. When oil is hot, add garlic and bell pepper, sauteing 2-3 min. Stir in one Tbl. flour and stir constantly while cooking for another minute. Add chicken broth to skillet and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 min. In a small liquid measure, whisk together cornstarch & cream. Add spinach, milk & cream mixture to skillet. Bring mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 min. Stir in Parmesan cheese.  When pasta has finished cooking, drain & return it to the pot. Toss 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.