1 pound fettuccine pasta
1. Mix the 1½ cups flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge
chicken in the mixture, shaking off any excess.
2. Heat 3 tablespoons of oil in a large skillet. Cook chicken breasts 2 at a time over medium-
high heat for about 2–3 minutes, until golden brown and crisp. Add more oil for each batch
as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer to a 350°F oven. Cook for 10–
15 minutes, or until internal temperature reaches 165°F.
4. Heat 2 tablespoons of oil in a saucepan. Add garlic and red pepper and cook for
approximately 1 minute.
5. Stir in 1 tablespoon flour, wine, spinach, and cream and bring to a boil. Sauce is done
when spinach becomes wilted (about 1–2 minutes). Complete by stirring in Parmesan
cheese.
6. Coat the pasta with sauce, then top with chicken and remaining sauce. Garnish with extra
Parmesan cheese.Olive Garden Venetian Apricot Chicken
Olive Garden is known for their seasonal menus, and this is one of their most recent additions to
the menu.INGREDIENTS | SERVES 4
3 teaspoons garlic pepper
1 teaspoon Italian seasoning
½ cup chicken broth
½ cup apricot preserves
Salt and pepper, to taste
½ pound Roma tomatoes, cut into 1′′ pieces
6 basil leaves, cut into ½′′ pieces
1 teaspoon garlic pepper
Salt, to taste
1 bunch asparagus, bottom 1′′ of stems removed
½ pound broccoli florets