Italian Chicken

Sorry for the shadowy picture, but by the time dinner came around the sun was starting to set. This was one of those recipes that was meant to be. I had taken out 6 chicken breasts and the plan was to make homemade chicken nuggets…similar to Chick-fil-a. However, as I was staring into my refrigerator I noticed my big container of fresh spinach and it said, “use me.” Okay, really it said Use by April 6. But, regardless, I knew then I had to come up with something to do.

So, I cut my chicken breasts into strips and soaked them in a cup of milk with a splash of lemon juice. Did you know this helps make your chicken more tender? At least I think it does.

The rest of the recipe just sort of came together, and by the end I had made a sauce that I wanted to slurp through a straw (a big fat one to let the spinach through) or  lap up like my dog. It was so good, definitely on the menu in the future, and definitely going in my cookbook!

Are you worried that I have forgotten about the sweets this week? Don’t be afraid…look what’s on my counter now?

My jeans just got a little tighter looking at that, I better hit the treadmill now and get started!

Italian Chicken

by Shugary Sweets
Keywords: entree chicken pasta spinach sun dried tomatoes Italian 
Ingredients
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
Instructions
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 parmeasan 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)!
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