Baked chicken breasts served over linguine with a rich sun dried tomato cream.
FOR THE CHICKEN:
1 cup flour
2 tsp salt
1 1/2 tsp pepper
2 tsp Italian seasoning
1 Tbsp powdered sugar
6 boneless, skinless chicken breasts (cut in strips)
1 cup milk
1 tsp lemon juice
3 Tbsp olive oil
FOR THE SAUCE:
2 Tbsp olive oil
4 cloves garlic, minced
1/4 cup sun dried tomatoes in oil, drained and finely diced
3 Tbsp cornstarch, divided
1 cup chicken broth
3 cup fresh spinach, roughly chopped
1 cup heavy cream
1 cup milk
1 tsp salt
1/2 tsp pepper (don’t skimp on this)
1 cup Parmesan cheese, grated
1 box (16oz) linguine noodles,
No nutrition information available
In a bowl, place chicken breasts and pour 1 cup milk and 1 tsp lemon juice. Cover and refrigerate 2-4 hours.
When ready, in a pie plate, mix flour, salt, pepper, Italian seasoning and powdered sugar. Drain chicken and dip each strip in flour, coating evenly. Meanwhile, heat large skillet with 3 Tbsp olive oil (med-high heat). Place chicken strips in hot skillet for about 3 minutes on each side. Remove onto a foil lined baking sheet.
Bake chicken in 350 degree oven for about 18-20 minutes.
At this time, make linguine according to package.
To make sauce, using the same skillet add an additional 2 Tbsp olive oil, scraping the bits from the pan. Add garlic and sun dried tomatoes to pan, heat for several minutes. Sprinkle 1 Tbsp cornstarch over pan, mixing thoroughly.
Add chicken broth and whisk until combined. Cook for about 5 minutes. In small bowl, mix remaining 2 T.cornstarch with 1 cup milk with a whisk. Add in to the broth, continue whisking while adding in cream, spinach, salt and pepper. Cook on low. Stirring occasionally, continue to simmer until the sauce thickens and spinach gets wilted. Add in Parmesan cheese, stir and heat on low until chicken and noodles are finished.
Serve pasta in large bowl with chicken strips on top and drizzle with sauce. Serve extra sauce on side for those who like it real saucy (like me)!