- 4 chicken breasts
- 2 Tablespoons olive oil
- ½ cup flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons unsalted butter
- 6 cloves garlic minced
- ¼ teaspoon garlic powder
- 2 Tablespoons flour
- 1 ½ cups chicken stock
- ¼ cup white wine
- ½ cup heavy cream or half and half
- ⅛ teaspoon red pepper flakes
- 1 Tablespoon dried parsley
- ½ teaspoon salt
- ¼ cup freshly grated Parmesan cheese
- 1 pound fettuccine
- ½ cup roasted red peppers strips or chopped (or 1 fresh red bell pepper)
- 2 cups fresh spinach (or 1 cup frozen)
- 2 heads roasted garlic
- The restaurant used malfadine pasta (fettuccine with wavy edges) but regular fettuccine works well as a substitute. If using a fresh red bell pepper instead of roasted red peppers, add it during the simmering step. Roasted garlic adds a wonderful depth of flavor—consider making extra to keep in the fridge for future recipes.
