Chicken Florentine
Roasted Red Pepper Fettuccine
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp all-purpose flour, divided
- 4 Tbsp butter, divded
- 1 tsp minced garlic
- 1 (9-oz) pkg baby spinach
- ⅓ cup white wine
- ⅓ cup half-and-half
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper. Dredge in 1 Tbsp flour.
- Melt 2 Tbsp butter in a nonstick skillet over medium-high heat; add chicken, and cook 3 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 2 Tbsp butter in skillet; add garlic and spinach. Cook 5 minutes or until spinach is wilted.
- Meanwhile, whisk together wine, half-and-half, and 1 Tbsp flour; add to spinach mixture. Cook 5 minutes or until sauce is thickened; season with salt and pepper to taste. Spoon sauce over chicken.
Side Dish Ingredients
- 1 (9-oz) pkg refrigerated fettuccine
- ½ (7-oz) jar roasted red peppers, drained and sliced
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ¼ cup shredded Parmesan cheese
Side Dish Instructions
- Cook fettuccine according to package directions; drain, reserving ¼ cup pasta water. Transfer pasta to a serving bowl.
- Toss in red peppers and remaining ingredients. Add reserved pasta water to reach a creamy consistency.
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