There has been an epic battle at my house these last few weeks. I know, it's terrible! With Santa watching and everything! But it can't be helped. Lines have been drawn. Blood has been shed (ok, not really, but there has been screaming and fighting involved). What am I talking about, you wonder?
This little guy right here, is causing massive problems. See, this was Ladybug's teddy. But Teddy has now been claimed. Teddy is now Peanut's property, and Ladybug is not happy about it. But there is nothing that can be done. Once claimed, there can't be any un-claiming.
To console dear Ladybug on the loss of her Teddy (no fear, we have plenty of replacements) we made this delicious Tuscan Garlic Chicken - we all really enjoyed it! It might just be me, but the making of this recipe completely destroyed my kitchen. It was probably just me. And the "help" of a 17 month old, two dogs chasing her through the kitchen trying to take the ball from her, a sleepy husband coming and standing in the middle of the kitchen in his robe, and the fact that I dropped like 6 saucy spoons all over the place. Bah. However, the taste was completely redeeming, the garlic, the red pepprers, the spinach, and the creamy cheesy sauce!
Tuscan Garlic Chicken (Slightly Modified from Fried Ice and Donut Holes)
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1 lb boneless skineless chicken breasts
3 Tbsp olive oil, divided
5-7 garlic cloves, minced
1 red bell pepper, cut into thin strips
1/2 cup low sodium chicken broth
6 ounces fresh spinach
1 1/2 cups half and half
4 tsp cornstarch
1 cup milk
1/2 cup parmesan cheese
1 lb spaghetti, fettuccini or linguine
Preheat your oven to 350.
In a shallow dish or pie plate, mix together the flour, salt, pepper, basil, and prgano.
Coat each chicken breast in the flour mixture until both sides are wlel coated.
In a large skillet, heat 2 tbsp of the olive oil over medium-high heat.
Cook each chicken breasts 2-3 minutes per side, until slightly golden brown but not cooed through.
Remove the chicken from the skillet and place on a baking sheet lined with foil.
Bake in the oven for 15 minutes, or until the chicken is done.
While the chicken is cooking, set a large pot of water on to boil, and cook your pasta.
Wipe out the skillet you used to cook the chicken.
Return the pan to medium heat and add the remaining 1 TBSP of olive oil/
When the oil is hot, sautee the garlic and bell pepper for 2-3 minutes, stirring ocassionally.
Stir in 1 TBSP of flour into the pan and stir constantly for 1 minute.
Add the chicken broth to the pan and bring the mixture to a low simmer, whisking constantly, until slightly thickened - about 3-4 minutes.
In a small liquid measuring cup, whisk together the cornstarch and cream.
Add the cream, milk, and spinach to the skillet.
Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and the 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 pasta on each plate, top with the chicken breasts and spoon some of the sauce over top.