Italian Chicken
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Unrated
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Prep Time
2 hrs 30 mins
-
Cook Time
30 mins
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Total Time
3 hrs
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Servings
6 servings
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Calories
695 kcal
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Course
Main Course
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Cuisine
Italian
Italian Chicken
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Creamy Italian Chicken Pasta recipe, packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!
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Ingredients
For the chicken:
- 1 cup all-purpose flour
- 2 teaspoon kosher salt
- 1 ½ teaspoon black pepper
- 2 teaspoon Italian seasoning
- 1 Tablespoon powdered sugar
- 6 chicken breast boneless skinless
- 1 cup milk whole
- 1 teaspoon lemon juice
- 3 Tablespoon olive oil
For the sauce:
- 2 Tablespoon olive oil
- 4 cloves garlic minced
- ¼ cup sun-dried tomatoes drained and finely diced, in oil
- 3 Tablespoon cornstarch divided
- 1 cup chicken broth
- 3 cups spinach roughly chopped, fresh
- 1 cup heavy cream
- 1 cup milk whole
- 1 teaspoon kosher salt
- ½ teaspoon black pepper don’t skimp on this
- 1 cup Parmesan Cheese grated
- 1 box linguine noodles 16oz
Instructions
- Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!
- When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
- Drain chicken from milk marinade and dip into the flour, coating evenly.
- Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
- Bake chicken in 350 degree oven for about 18-20 minutes.
- While the chicken bakes, cook your linguine (or favorite pasta) according to package.
- To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
- Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.
- Add chicken broth, whisk until combined. Cook for about 5 minutes.
- In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.
- Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.
- Stir and heat on low until chicken and noodles are done.
- Serve in a large bowl and enjoy.
Notes
- If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.
- Skip the additional olive oil and use the oil from the sun dried tomatoes instead. Adds a rich flavor to the sauce!
Nutrition Information
Show Details
Calories
695kcal
(35%)
Carbohydrates
38g
(13%)
Protein
50g
(100%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
19g
(112%)
Trans Fat
1g
(50%)
Cholesterol
169mg
(56%)
Sodium
1785mg
(74%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 38g | 13% |
| Protein | 50g | 100% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 1785mg | 74% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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