I have only been to Olive Garden a handful of times. I think the first two times I just ordered their traditional spaghetti. Then I tried the eggplant parmigiana and then the last time I had chicken parmigiana. So...maybe 4 times...there may be another time in there...but I probably got spaghetti.
I have tried a few copycats at home now and I have to say...I really want to get back in there and try the real thing to see how the copycats compare...because the copycats are AMAZING!!
I think this one is honestly my favorite though. It's an alfredo-like sauce (from what I gather, for it to be alfredo it has to be butter and parmesan) and it has red bells AND spinach in it too. The family really loved it as well, so this will definitely be made at home.
What you need:
- 3/4 cup flour
- 1/2 Tbsp. salt
- 1 tsp. pepper
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 4 thinly sliced chicken breasts (I bought 2 thick ones and sliced them in half)
- 5 Tbsp. EVOO, divided
- 1 Tbsp. minced garlic
- 1 red bell pepper, sliced thinly
- 1/2 cup chicken broth
- 6 oz. fresh spinach
- 1/2 cup heavy cream
- 2 tsp. cornstarch
- 1 cup milk
- 1 cup Parmesan cheese
- 1 lb. fettuccine
- In a shallow plate or dish, mix together flour, salt, pepper, basil, and oregano.
- Dip chicken into the flour mixture and press gently to help it adhere to all sides.
- Heat 3 Tbsp. EVOO in a skillet over medium heat. Cook chicken in oil for 2 to 3 minutes on each side - just enough to get golden on each side.
- Place chicken in a foil-lined, greased baking sheet or pan and bake at 350* for 15 minutes or until chicken is done. *Don't clean off the skillet just yet!
- Meanwhile, cook noodles to al dente according to box directions.
- In the same skillet the chicken was cooked in, add remaining 2 Tbsp. of EVOO and heat over medium.
- Add garlic and bell pepper. Saute for 2 to 3 minutes.
- Add 1 Tbsp. flour and stir while it cooks for 1 minute. Then add the chicken broth little by little, stirring until smooth after each addition. Cook for about 3 to 4 minutes, stirring constantly.
- In a small cup or bowl, mix together cornstarch and heavy cream. Then add to skillet with spinach and milk.
- Simmer for about 2 to 4 minutes until spinach is wilted and sauce thickens up again. Stir in Parmesan cheese.
- Toss drained pasta with half cheese sauce. Dish out some pasta on each plate. Top with chicken breast and then spoon sauce on top of all of it.
Recipe from The Double Dipped Life
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