This recipe is a great Italian recipe that we adapted from Olive Garden. The original recipe can be seen here. We upgraded the recipe by adding a little extra spinach, an extra bell pepper, switching out regular pasta for the whole-wheat kind, and using breadcrumbs as the chicken breading instead of mixing flour, salt, pepper, and Italian seasoning (breadcrumbs are much quicker and easier in my opinion). Our recipe also makes more servings than the original recipe. If you follow the directions below, the recipe should make 8-10 servings. If you want to make less, just half or quarter the recipe.
Ingredients
6 boneless, skinless chicken breasts
1 ½ cups flour or 1 ½ cups Italian breadcrumbs
1 Tbsp salt (do not need if using breadcrumbs)
2 tsp black pepper (do not need if using breadcrumbs)
2 tsp Italian seasoning (do not need if using breadcrumbs)
1 tablespoon flour
1 lb whole-wheat fettuccine or linguine pasta
5 Tbsp olive oil
1-2 Tbsp garlic, chopped
3 small bell peppers (red, yellow, and orange) or 2 medium bell peppers (red and yellow/orange), julienne cut.
1/2 – 3/4 cup white wine (your preference)
9 oz. whole leaf spinach (stems removed)
2 ¼ cups heavy cream
1 ½ cups Parmesan cheese, grated
