1 pound fettuccine noodles
1 1/5 pounds chicken tenders (or halved chicken breasts)
1 Tablespoon olive oil
1 Tablespoon butter
¾ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
½ teaspoon dried oregano leaves
¼ teaspoon onion powder
For the sauce:
1 red bell pepper chopped (about 1 cup)
1 Tablespoon garlic , minced
2 Tablespoons olive oil
1 Tablespoon all-purpose flour
½ cup low-sodium chicken broth
½ cup heavy whipping cream
3/4 cup milk
1 1/2 cups baby spinach leaves roughly chopped
½ cup freshly grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon italian seasoning
salt and freshly ground black pepper to taste
Cook fettuccine noodles according to package instructions.
In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder.
Dip chicken breasts into bowl and flip to coat completely. Heat olive oil and butter in a large skillet over medium heat.
Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through.
Remove chicken to a plate and cover with tinfoil to keep warm.
For the sauce:
While chicken is resting, prepare the sauce. Add a little more oil to the pan, if needed.
Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds.
Add 2 tablespoons oil the pan. Add flour and whisk until smooth.
Add chicken broth and whisk until smooth. Bring sauce to a boil.
Slowly whisk in cream and milk and reduce heat to a simmer. Season sauce with garlic powder, Italian seasoning and salt and pepper, to taste.
Simmer until just slightly thickened. Stir in fresh spinach, parmesan cheese and cook for 2 more minutes.
Place a serving of fettuccine noodles on a plate, add a piece of chicken on top and top with sauce.
Garnish with extra fresh parmesan cheese and parsley, if desired.