A long week comes to a close

I have to say that this has been one long week! However, the weekend did not follow suite, unfortunately. The weekend always manages to fly by in the blink of an eye, it seems. But after a wonderful weekend full of good times and great friends, I finished it off with another family approved fantastic meal!

We will call this one, Creamy Garlic Chicken Pasta with Spinach and Red Bell Peppers

Of course I will share the recipe, as I hope you make it to share and enjoy with your own family as I did with mine.

Ingredients:

4 boneless skinless chicken breasts (pounded even)

1 1/2 cups flour (plus 1 tablespoon)

2 Tbsp salt

3 tsp freshly ground black pepper

4 tsp italian seasoning

1lb fettuccine pasta, cooked al dente

5 Tbsp olive oil

1 1/2 Tbsp minced garlic

2 heads garlic

1 red bell pepper, julienned

1/2 cup white wine

1/2lb whole leaf fresh spinach, stemmed

2 cups heavy cream

red pepper flakes

1 cup shredded parmesean cheese

Directions:

Place heads of garlic on 2 pieces of foil. Cut tops of garlic cloves off and drizzle with olive oil. Close up each clove of garlic in tinfoil, tight, and place in 350 degree oven to roast the garlic.

While garlic is roasting, pound chicken breasts so entire breast is even thickness.

In a shallow dish, put flour, salt, pepper and italian seasoning and mix well. Dredge chicken in the mixture, shaking off any excess.

Heat 3 Tbsp oil in a large skillet. Cook chicken breasts, 2 at a time over medium-high heat, until golden brown and crisp. Add more oil for each batch, as necessary.

Place cooked chicken breasts on a baking sheet and transfer to preheated 350 degree oven. Cook for 5-10 minutes (max) or until internal temperature reaches 165 degree F.

In the meantime, prepare your pasta as directed on the box.

Heat 2 Tbsp oil in a saucepan. Add minced garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, white wine, spinach and cream and bring to a boil. Sauce is done when the spinach becomes wilted. Season with red pepper flakes for a little bite.

Remove your roasted garlic from the oven and spoon out the individual cloves and add to sauce.

Complete the sauce by stirring in the parmesean cheese and adding freshly ground black pepper to taste.

Drain pasta from pasta water and add to sauce. Combine pasta with sauce.

When chicken is done, cut each breast into slices. Place a scoop of pasta on each plate and cover with sliced chicken.

Top with freshly shaved parmesean cheese.

ENJOY!! :)