Tuscan Garlic Chicken (Olive Garden's Recipe)

Ingredients:

• 3 pounds boneless, skinless chicken breasts
• 1 1/2 cups flour
• 1 TBS salt
• 2 tsp black pepper
• 2 tsp Italian herb seasoning
• 1 pound penne pasta
• 1 TBS minced garlic
• 1 red pepper, julienne cut
• 1/2 cups white wine (can substitute white grape juice)
• 1/2 pound whole leaf spinach, stemmed
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, grated

Instructions:

• To prepare the chicken:
• Preheat the oven to 350 degrees.
• Combine the flour, salt, black pepper, and Italian herb seasoning in a shallow dish.  Dredge the chicken in the mixture, shaking off any excess.
• Saute the chicken in a large, non-stick oven-proof skillet with enough oil to coat the pan over medium-high heat for about 2-3 minutes on each side, or until golden brown and crisp.
• When finished, transfer the oven-proof skillet to the oven.  Cook for approximately 15 minutes or until cooked through.
• To prepare the pasta:
• Cook according to package directions.  Drain and set aside until needed.
• To prepare the sauce:
• While the pasta is cooking, heat some oil in a saute pan.  Add the garlic and the red pepper and cook for approximately 1 minute.  Slowly add a tablespoon of flour and stir to combine.  Add the white wine and bring to a boil for about 1 minute.  Add the spinach and the cream and bring mixture to a boil.  The sauce is done cooking when the spinach appears wilted.  Stir in the Parmesan cheese.
• To finish the entree:
• Parly coat the pasta with the sauce and transfer to a large bowl.  Cut up the chicken and put it on top of the pasta.  Cover with the remaining sauce and sprinkle with Parmesan cheese.