Tuscan fettuccine pasta with crispy chicken 🍝 easy dinner that’s so good! Full recipe below Ingredients - 12 oz fettuccine - 4 tbsp butter - 1 tbsp olive oil - 1/2 yellow onion, diced - 1 shallot, diced - 6 garlic cloves, minced - 2 tbsp tomato paste - 3 oz grape tomatoes, sliced - 1/3 cup sun dried tomatoes - 2/3 cup white wine or chicken broth - 1 1/2 cup heavy cream - 1 cup Parmesan cheese, grated - 2 cups spinach - 2 tsp oregano - 2 tsp basil - 1 tsp red chili flakes (optional) - Salt and pepper to taste Chicken - 3 boneless chicken breast, butterflied - 1 1/2 cup panko bread crumbs - 1 cup flour (season with same seasonings for the chicken, same amount) - 1/3 cup Parmesan, grated - 3 eggs - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp oregano - 1 tsp basil - 1 tsp complete seasoning (optional) - 1/2 tsp salt Instructions: - In a shallow dish, combine the flour, seasonings, salt and pepper. In another dish, beat the egg. In a third dish, place the panko breadcrumbs. - Dip each chicken breast into the flour mixture, then the beaten egg, and finally coat it with the panko breadcrumbs, pressing gently to ensure an even coating. - Heat canola oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken breasts and cook for 4-5 minutes per side, or until golden brown and crispy. Remove from the skillet add salt and place into a 280F oven to keep warm. - Heat the butter and olive oil in a large skillet over medium heat. Add shallots and onion stir and cook until translucent. Add cherry tomatoes and minced garlic and sauté for about 1 minute, until fragrant. Add the chopped sun-dried tomatoes and cook for 2-3 minutes until softened. - Add tomato paste, stir until combined. - Stir in the spinach and cook until wilted. Deglaze with white whine, mix, and let it cook down for 2-3 minutes. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly. - Stir in the grated Parmesan cheese and season with salt, pepper, and red pepper flakes (if using). If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. - Add the cooked fettuccine to the skillet and toss to coat the pasta in the creamy sauce. Let it cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce. - Slice the crispy chicken breasts and arrange them on top of the Tuscan fettuccine. Garnish with fresh chopped basil and extra Parmesan if desired. • •
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