Olive Garden Tuscan Garlic Chicken Home Recipe
Olive Garden Executive Chef, Paolo Lafata, shared this recipe of how to prepare one of Olive Garden's most popular dishes. Inspired by recipes from the heart of Tuscany, the dish features herb-seasoned chicken breasts sautéed with oven-roasted garlic, sweet roasted red peppers and spinach. It is finished with a white wine and garlic cream sauce and tossed with curly fettuccine, known as eleiche or mafaldina in Italian.
Ingredients
- 4 each (4 oz) boneless, skinless chicken breasts
- 1 1/2 cups flour, plus 1 tablespoon
- 1 Tbsp salt
- 2 tsp black pepper
- 2 tsp Italian seasoning
- 1 lb fettuccine pasta, cooked according to package directions
- 5 Tbsp olive oil
- 1 Tbsp garlic, chopped
- 1 red pepper, julienne cut
- 1/2 cup white wine
- 1/2 lb whole leaf spinach, stemmed
- 2 cups heavy cream
- 1 cups Parmesan cheese, grated
Directions
Pre-heat oven to 350ºF.
MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. 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 (2-3 min). Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
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Now that you are being all adventurous and stuff, try some of these, too, instead of those old tired jarred tomato sauces...
Spaghetti Sauces: Authentic Italian Recipes from Biba Caggiano
Eighty authentic Italian recipes are sure to indulge everyone at the table with palate-pleasing flavors.
Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar.
Biba Caggiano is an award-winning author of eight cookbooks and the chef/owner of BIBA Restaurant. Her restaurant is the recipient of many awards and recognition from Food Network Canada, Wine Spectator, Conde Nast Traveler, Gourmet Magazine, and Taste of Italia. She lives in Sacramento, California.
Photo of Olive Garden Tuscan Garlic Chicken is by sushi4viki - http://hungryviki.com/blog//blog1.php - and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License.
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