Olive Garden Tuscan Garlic Chicken Food

TUSCAN GARLIC CHICKEN RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
• In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
• In a a large skillet set over medium heat, add olive oil. When the oil is hot, place the chicken into the pan, making sure not to rub off the coating. Sear chicken for 2-3 minutes on each side (making sure not to move it around) until golden brown.
• Remove the chicken from the skillet and place onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165 degrees.
• While the chicken is baking, heat a large pot of water and cook the fettuccine according to the package's instructions. Drain and set aside.
• While the noodles are cooking, set the same skillet used to sear the chicken over medium-low heat. Add the butter. When has melted, add the bell pepper and cook for 3-4 minutes. Season with salt, pepper and paprika, then add the garlic and sauté until fragrant, about 1 minute.
• Add flour and whisk constantly for 1 minute. Slowly pour in the chicken broth, milk and half & half. Turn heat up to medium and bring mixture to a simmer. Add the spinach and cook until wilted and the sauce thickens, about 3-5 minutes.
• Stir in parmesan cheese, then remove from the heat and whisk until smooth. Add pasta and toss to combine.
• Serve pasta in bowls topped with sliced chicken and extra parmesan cheese.

TUSCAN GARLIC CHICKEN RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°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. 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 antsy and try flipping too early and/or moving the chicken around the pan, the breading is likely 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. 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, 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. 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. 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. 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.

OLIVE GARDEN TUSCAN GARLIC CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
• In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary.
• Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F.
• In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese.
• Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.

OLIVE GARDEN TUSCAN GARLIC CHICKEN

Steps:

• Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
• Dredge chicken in the mixture, shaking off any excess.
• Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
• When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
• Preparing the pasta: Cook pasta al dente (or according to package instructions).
• Drain and set aside until needed.
• Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
• Slowly add remaining one tablespoon of flour and stir to combine.
• Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
• Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.

OLIVE GARDEN CHICKEN GIARDINO

Steps:

• Giardino sauce:
• Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
• **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
• Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
• Add the cream and stir until slightly thickened. Set aside.
• Saute the chicken pieces over medium heat. Set aside.
• In a large pot of salted water, cook pasta according to directions, until almost done.
• Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
• Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

TUSCAN GARLIC CHICKEN

Steps:

• Pre-heat oven to 350ºF.
• Cook pasta according to package directions.
• While pasta is cooking, mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
• Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min).
• Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until done (internal temperature reaches 165°F.).
• HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
• Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.