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1
Combine 1 1/2 cups flour, salt, pepper and Italian herb seasoning in a shallow dish.
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2
If using seasoned bread crumbs, delete the Italian herb seasonings.
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3
- Coat chicken in the flour or bread crumbs and shake off any excess.
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4
- In a large, nonstick (ovenproof) skillet, add 3 Tbsp of olive oil to coat the pan and saute chicken over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
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5
Add additional olive oil for each additional batch as needed.
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6
- Transfer the chicken to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
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7
- Cook pasta according to package directions and set aside until needed, after draining.
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8
- While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan.
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9
Add the garlic and the red pepper and cook for approximately one minute.
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10
- Add remaining 1 Tbsp of flour and stir to combine.
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11
- Next, add the wine and bring to a boil for one minute.
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12
Add the spinach and the cream and bring to a boil.
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13
The sauce is done when the spinach becomes wilted.
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14
Stir in the Parmesan cheese.
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15
- 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 extra Parmesan cheese.
