Tuscan Chicken

So my original thought was that this was to be a blog for things we liked.  I tried this recipe and was less than impressed, however, I think we some changes, it could be quite amazing.

Here is the original link: http://www.melskitchencafe.com/2011/03/tuscan-garlic-chicken.html

Here is what I would/will do next time:

INGREDIENTS:

1/2 cup all-purpose flour
1/2 tablespoon salt (ok, I put in the wrong amount of salt and seriously thought this recipe needed more, so note that it says TABLESPOON and it should probably be awesome)
2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
2 tablespoon finely minced garlic (about 4-5 cloves) (or three maybe four.  This needed more garlic)
1 red bell pepper, cut into thin strips or chopped
1 green onion (I think, or you could use scallions, just don't use a red onion)
1/8-1/4 tsp crushed red pepper flakes (just to give it a little excitement)
1/2 cup low-sodium chicken broth
6 ounces fresh spinach (I only put in about 3 ounces of spinach because it didn't look like it would all fit in my pan.  It would have, it just would have made stirring my sauce so it didn't burn really complicated.  And to be honest, I am not sure how I feel about having wilted spinach in my pasta.  It is kinda slimy)
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup low fat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

DIRECTIONS:
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."

Or alternatively, I was discussing this recipe with a friend, and we thought it would be amazing to do the following: Dip it in the flour mixture.  Then dip it in egg and then dip it in Italian flavored bread crumbs.  I think that would be incredible.  

"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). 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 get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. 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."  It took longer for my chicken to finish cooking, so don't be concerned if your timer says that your chicken will be done before your sauce, it probably needs more time. 

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, onion, crushed red pepper flakes, sauteing 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 (this step took me like 30 seconds before it was thick and there pretty much wasn't any liquid at all, just saying). In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes (getting the sauce to a simmer and the spinach to wilt took longer than 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 (I actually just tossed my pasta with a little olive oil because I knew I would be putting most of this in the fridge). 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.

In conclusion, if you make the sauce and the chicken a little bit more exciting, this would be a first rate meal.  As is, it needs more salt and pepper and is fine, because it is already in my fridge and all I have to do is warm it up!

-anna