May 2020

I was looking forward to spring and the local fresh asparagus and one of the first things I wanted to do were making a few crispy, baked fried asparagus! Since I found that you can coat the vegetables in panko bread crumbs and cook them into healthy “fries,” I have done this with almost every vegetable I can get my hands on. Because asparagus is already in perfect fry form, turning them in fried fries seemed only natural and this couldn’t be simpler. You just have to drag the asparagus in flour, dip into eggs, dress in panko breadcrumbs and bread until crispy. Everything is said and told that in about 40 minutes you can have these healthy baked fried asparagus fries to make whenever you want. You will certainly enjoy the fried asparagus when you are a fan and perhaps only one new asparagus you need to try out this spring.

Two types of breadcrumbs are needed to create asparagus fries with a top sharpness and a sticky coating. Panko, lightweight ultra-crispy shards that give their distinctive crunch to Japanese fried foods, gives those asparagus fries their ability to produce an audible crunch crunch. The sturdy, sticky little flakes of traditional breadcrumbs are combined for a base-coat which does not blossom. The combination of this asparagus fries works exceptionally well, but do not stop there. You can eat this combined with oven-baked chicken, fish, and/or pork.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

1 pound asparagus, trimmed

1/2 cup flour

2 eggs, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup Parmigiano Reggiano (parmesan), grated

salt and pepper to taste

Directions:

Preheat oven to about 425 degrees.

Pull the asparagus through the flour, dip it into the egg and then into the panko bread crumbs, parmesan, salt, and pepper mixture.

Put the asparagus on a saucepan and bake for about 7-13 minutes until golden brown.

Crispy Baked Asparagus Fries

Rebecca I was looking forward to spring and the local fresh asparagus and one of the first things I wanted to do were making a few crispy, baked fried asparagus! Since… Main Dish Recipes Crispy Baked Asparagus Fries European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound asparagus, trimmed
• 1/2 cup flour
• 2 eggs, lightly beaten
• 3/4 cup panko breadcrumbs
• 1/4 cup Parmigiano Reggiano (parmesan), grated
• salt and pepper to taste

Instructions

Preheat oven to about 425 degrees.

Pull the asparagus through the flour, dip it into the egg and then into the panko bread crumbs, parmesan, salt, and pepper mixture.

Put the asparagus on a saucepan and bake for about 7-13 minutes until golden brown.

All of us know that the loaded Chili baked potato soup is the best, loaded in every bite from the creamy baked potato base with bits of cheddar and bacon. This is also the perfect recipe for any remaining baked pumpkin. Now, if you’re a “texture” person, the type of potato determines the texture of the finished soup. Some of the parts can be produced in advance, which can truly reduce the time in the kitchen in the evening. It is possible to cook and crumble the bacon ahead of time, to cuts chives and keep them in the refrigerator, and to keep the potatoes in a cooling position.

Ingredients:

Soup:

2 medium potatoes

3 tablespoons butter

1 cup white onion, diced

2 tablespoons flour

4 cups chicken stock

2 cups of water

1/4 cup cornstarch

1 1/2 cups instant mashed potatoes

1 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon basil

1/8 teaspoon thyme

1 cup half and half

Garnish:

1/2 cup cheddar cheese, shredded, divided

1/4 cup cooked bacon, crumbled, divided

2 green onions, used green part only, (chopped and divided)

Directions:

Preheat oven about 400 degrees F, bake the potatoes for 1 hour, or till cook. Remove from the oven and cool the baked potatoes.

Prepare soup in a large pan as the potatoes cool, melt it with butter and sauté onion it to light brown. Fill the onions with flour and mix to create a roux.

Stir and bring to a boil, add the stock, water, cornstarch, mashed potatoes, and spices. Shrink heat and let it simmer for 5 minutes.

Cut potatoes into half lengthwise and scoop out large spoon contents. Throw away the skin. Cut baked potatoes into pieces which are approximately 1/2 “in size with a big knife.

In the pan, add half-and-half baked potato chopped. Bring your soup back to the boil, then reduce heat and cook until thick for 15 minutes.

Spoon in a bowl around 1⁄2 cup of soup and add a tablespoon of shredded cheddar, half a tablespoon of crumbled bacon, and a tea cube of green onion. Repeat the rest of the portions.

Loaded Baked Potato Soup (Chili's Copycat Recipe)

Rebecca All of us know that the loaded Chili baked potato soup is the best, loaded in every bite from the creamy baked potato base with bits of cheddar and bacon.… Main Dish Recipes Loaded Baked Potato Soup (Chili’s Copycat Recipe) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Soup:
• 2 medium potatoes
• 3 tablespoons butter
• 1 cup white onion, diced
• 2 tablespoons flour
• 4 cups chicken stock
• 2 cups of water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/8 teaspoon thyme
• 1 cup half and half
• Garnish:
• 1/2 cup cheddar cheese, shredded, divided
• 1/4 cup cooked bacon, crumbled, divided
• 2 green onions, used green part only, (chopped and divided)

Instructions

Preheat oven about 400 degrees F, bake the potatoes for 1 hour, or till cook. Remove from the oven and cool the baked potatoes.

Prepare soup in a large pan as the potatoes cool, melt it with butter and sauté onion it to light brown. Fill the onions with flour and mix to create a roux.

Stir and bring to a boil, add the stock, water, cornstarch, mashed potatoes, and spices. Shrink heat and let it simmer for 5 minutes.

Cut potatoes into half lengthwise and scoop out large spoon contents. Throw away the skin. Cut baked potatoes into pieces which are approximately 1/2 "in size with a big knife.

In the pan, add half-and-half baked potato chopped. Bring your soup back to the boil, then reduce heat and cook until thick for 15 minutes.

Spoon in a bowl around 1⁄2 cup of soup and add a tablespoon of shredded cheddar, half a tablespoon of crumbled bacon, and a tea cube of green onion. Repeat the rest of the portions.

Sliced Baked Potato is the right side dish for nearly every meal. Comprehensively delicious and easy to make with a few simple ingredients. These potatoes have always been delicious, gluten-free, and vegan. These sliced potatoes will be prepared quickly. Be ready you will lick your fingers, they’re so delicious. It’s my favorite way to eat potatoes, but we’re trying to limit the number of starchy food we eat at home. It’s easy to prepare delicious side dish with simple ingredients and the best – healthy and delicious. You match my chicken kebab and under vacuum steak perfectly.

I like the simplicity of these rounds of a baked potato. It is thinner, so it bakes faster than normal potato wedges. You will love this recipe if you like the flavor of baked potatoes because the methods are combined in one dish. For these baked wedges I like to use quite starchy potatoes so that the medium is nice and fluffy. Russets work well and they’re my favorite choice. Yukon Gold potatoes come second and waxy potatoes like red and new should be avoided. They are still going to work well but the texture is changing. The potatoes are tasty and can not be easier. Put in cheese in the baked potato slices and sprinkle with seasonings.

Ingredients:

Baking potatoes

Cheddar cheese, grated

Bacon, cooked and crumbled

Green onions, sliced

Sour cream

Directions:

Preheat the oven at about 400 degrees F

Brush the two sides with butter, put them on a cookie sheet. Bake for 30 or 40 minutes, or turn once on both sides until slightly browned.

Top off with bacon, cheese, and green onion when the potatoes are ready. Continue baking until the cheese has melted

When finished, add a dollop of sour cream.

Note:

Instead of baking, you can also poke holes in the potatoes and microwave them for six minutes.

Sliced Baked Potatoes

Rebecca Sliced Baked Potato is the right side dish for nearly every meal. Comprehensively delicious and easy to make with a few simple ingredients. These potatoes have always been delicious, gluten-free,… Main Dish Recipes Sliced Baked Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Baking potatoes
• Cheddar cheese, grated
• Bacon, cooked and crumbled
• Green onions, sliced
• Sour cream

Instructions

Preheat the oven at about 400 degrees F

Brush the two sides with butter, put them on a cookie sheet. Bake for 30 or 40 minutes, or turn once on both sides until slightly browned.

Top off with bacon, cheese, and green onion when the potatoes are ready. Continue baking until the cheese has melted

When finished, add a dollop of sour cream.

Note:

Instead of baking, you can also poke holes in the potatoes and microwave them for six minutes.

In any Chinese restaurant, my favorite thing to order is crab rangoons. They’re so good. Instead of the pinch of sugar, the best are filled with cream, garlic powder, and green onion. You will love this awesome and easy crab dipper if you love the delicious, savory crab rangoons at the Chinese restaurant. Easy to make a crab rangoon dip. It is made with a base of sweet and salty cheese, gooey and savory green onions.

The high-quality lump crab meat is the best type of crab to use. Out of the cooling section of seafood, I buy mine. Some of them are better than others. I found that your tip usually turns out that way, even if it looks or smells like its not good quality. Use imitation crab meat if you are nervous about finding good fresh crab meat or you prefer to be more frugal. Simply slice it in small bits before dipping it.

Ingredients:

4 green onions, chopped

2 (8 oz) packages cream cheese

2 (6 oz) cans fancy crab meat, drained

3 tablespoons powdered sugar

1 1⁄2 teaspoons Worcestershire sauce

1⁄4 teaspoon garlic powder

1 teaspoon lemon juice

1⁄2 cup sour cream

For Wonton Chip:

32 wonton wrappers

vegetable oil

Directions:

Add cream cheese for about 30 seconds in the microwave.

Add all the other ingredients (except wonton chips) and mix thoroughly.

Pour in a casserole dish, oven-safe.

Bake for about 350 degrees for 30 minutes or until bubbling.

Cut the wonton wrappers in half diagonally.

Using kitchen sprayers, spray wontons lightly with oil.

Turn the oven to 375 degrees while the finished dip is resting.

Lay wontons in one layer on a baking stone or cookie sheet.

Bake wontons for 4-6 minutes or just to brown golden. Look carefully as it easily they burn.

Remove from the pan and cool with towels of paper on a plate.

Serve with fried chips of wonton (or pita chips, or sprouts).

CRAB RANGOON DIP

Rebecca In any Chinese restaurant, my favorite thing to order is crab rangoons. They’re so good. Instead of the pinch of sugar, the best are filled with cream, garlic powder, and… Main Dish Recipes CRAB RANGOON DIP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 green onions, chopped
• 2 (8 oz) packages cream cheese
• 2 (6 oz) cans fancy crab meat, drained
• 3 tablespoons powdered sugar
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄4 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1⁄2 cup sour cream
• For Wonton Chip:
• 32 wonton wrappers
• vegetable oil

Instructions

Add cream cheese for about 30 seconds in the microwave.

Add all the other ingredients (except wonton chips) and mix thoroughly.

Pour in a casserole dish, oven-safe.

Bake for about 350 degrees for 30 minutes or until bubbling.

Cut the wonton wrappers in half diagonally.

Using kitchen sprayers, spray wontons lightly with oil.

Turn the oven to 375 degrees while the finished dip is resting.

Lay wontons in one layer on a baking stone or cookie sheet.

Bake wontons for 4-6 minutes or just to brown golden. Look carefully as it easily they burn.

Remove from the pan and cool with towels of paper on a plate.

Serve with fried chips of wonton (or pita chips, or sprouts).

You can eat peanut butter by yourself, but sometimes you will face a dilemma when you want to consume it differently. I found this recipe, which I am thankful for while searching on the Internet. Right then and I know there’s never going to be the same eating peanut butter. I try to stress how easy I am to make, whenever I talk to you about pudding. It’s so simple indeed, that I offer only a few tips. First, make sure you measure and get ready with all the ingredients. I advise this for all recipes, but this is particularly important here since you’re going to add things while cooking and whisking actively. And, as soon as the heat is released you want the ingredients to go directly into the heat pudding. I’m glad to say I haven’t at all been disappointed. Imagine all you love with smooth and creamy flowers, adding the nutty taste of peanut butter. It’s good, try making your version of this recipe. You can choose to tweak the ingredients or copy the recipe.

Ingredients:

1/3 cup white sugar

4 1/2 teaspoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

1/2 cup half-and-half

1/2 cup peanut butter

1 teaspoon vanilla extract

Directions:

Mix sugar, corn starch, and salt into a bowl. In the casserole, add half and half milk, dissolve the sugar mixture.

Boil the mixture and reduce to half the heat. Cook and stir for 2 minutes. Remove the casserole from the heat and add the peanut butter and vanilla extract to the milk mixture.

Split into four small parts and cool until firm for at least 30 minutes.

Tip:

You may know that a thick layer (or crusting) can form at the top when it is a chill in the refrigerator before you have ever made pudding from scratch. Put the plastic wrap right above the warm pot before placing it in your fridge to avoid crusted pudding.

Peanut Butter Lover’s Peanut Butter Pudding

Rebecca You can eat peanut butter by yourself, but sometimes you will face a dilemma when you want to consume it differently. I found this recipe, which I am thankful for… Main Dish Recipes Peanut Butter Lover’s Peanut Butter Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 cup white sugar
• 4 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup half-and-half
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Instructions

Mix sugar, corn starch, and salt into a bowl. In the casserole, add half and half milk, dissolve the sugar mixture.

Boil the mixture and reduce to half the heat. Cook and stir for 2 minutes. Remove the casserole from the heat and add the peanut butter and vanilla extract to the milk mixture.

Split into four small parts and cool until firm for at least 30 minutes.

Tip:

You may know that a thick layer (or crusting) can form at the top when it is a chill in the refrigerator before you have ever made pudding from scratch. Put the plastic wrap right above the warm pot before placing it in your fridge to avoid crusted pudding.

The world’s most delicious Cinnamon Swirled Banana Bread! It’s moist, sweet, and buttery. The swirls, crust, and the bread are undeniably delicious!

INGREDIENTS

FOR THE BATTER:

1 c. (2 sticks) unsalted butter, melted

1 c. granulated sugar

2 large eggs

1 tsp. vanilla

2 cups of all-purpose flour

1 tsp. baking soda

4 ripe bananas, mashed (about 1-1/2 cups)

FOR THE CINNAMON SUGAR SWIRL:

2 Tbsp. unsalted butter, melted

3 Tbsp. granulated sugar

3 Tbsp. dark brown sugar

2 Tbsp. ground cinnamon

6 thin slices of banana, for garnishing

HOW TO MAKE CINNAMON SWIRLED BANANA BREAD

Step 1: Prepare the oven by preheating it to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Step 2: Melt the butter in a large bowl and let it cool for a bit. In the same bowl, whisk the sugar, eggs, and vanilla. Add the flour and baking soda and stir. Fold in the mashed bananas until just mixed.

Step 3: Stir the cinnamon sugar swirl ingredients in a small bowl with a fork until well-combined.

Step 4: In the bottom of the greased and floured pan, spread evenly the 1/4 of the batter. Scoop 1/4 of the cinnamon-sugar mixture over the batter and make a thick swirl using a table knife or bottom of a wooden spoon. Then, pour the 1/3 of the remaining batter over the top layer and again swirl half of the remaining cinnamon-sugar mixture. Spread the remaining batter over the last layer and make large cinnamon-sugar swirls throughout the whole loaf. Put 6 thinly sliced bananas down the middle of the batter.

Step 5: Put the loaf pan on a baking sheet. Place inside the oven and bake for 60-70 minutes or until golden brown. Test the doneness by inserting a toothpick in the middle, once it comes out clean the bread is done. Don’t remove the bread yet from the pan, let it cool first for at least 30 minutes before transferring it to a wire rack to cool completely.

CINNAMON SWIRLED BANANA BREAD

Rebecca The world’s most delicious Cinnamon Swirled Banana Bread! It’s moist, sweet, and buttery. The swirls, crust, and the bread are undeniably delicious! INGREDIENTS FOR THE BATTER: 1 c. (2 sticks)… Main Dish Recipes CINNAMON SWIRLED BANANA BREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE BATTER:
• 1 c. (2 sticks) unsalted butter, melted
• 1 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla
• 2 cups of all-purpose flour
• 1 tsp. baking soda
• 4 ripe bananas, mashed (about 1-1/2 cups)
• FOR THE CINNAMON SUGAR SWIRL:
• 2 Tbsp. unsalted butter, melted
• 3 Tbsp. granulated sugar
• 3 Tbsp. dark brown sugar
• 2 Tbsp. ground cinnamon
• 6 thin slices of banana, for garnishing

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Step 2: Melt the butter in a large bowl and let it cool for a bit. In the same bowl, whisk the sugar, eggs, and vanilla. Add the flour and baking soda and stir. Fold in the mashed bananas until just mixed.

Step 3: Stir the cinnamon sugar swirl ingredients in a small bowl with a fork until well-combined.

Step 4: In the bottom of the greased and floured pan, spread evenly the 1/4 of the batter. Scoop 1/4 of the cinnamon-sugar mixture over the batter and make a thick swirl using a table knife or bottom of a wooden spoon. Then, pour the 1/3 of the remaining batter over the top layer and again swirl half of the remaining cinnamon-sugar mixture. Spread the remaining batter over the last layer and make large cinnamon-sugar swirls throughout the whole loaf. Put 6 thinly sliced bananas down the middle of the batter.

Step 5: Put the loaf pan on a baking sheet. Place inside the oven and bake for 60-70 minutes or until golden brown. Test the doneness by inserting a toothpick in the middle, once it comes out clean the bread is done. Don't remove the bread yet from the pan, let it cool first for at least 30 minutes before transferring it to a wire rack to cool completely.

Growing up, I enjoyed this meal. There used to be a diner near our house, it was like 3 blocks away from my house that served this Crusted Honey Mustard Chicken! It was called Ced’s. My parents used to take me and my siblings there all the time. This was our favorite food growing up. It’s kind of sad to know that they closed up their business 2 years after my high school graduation. The good thing though is that I happen to know the child of the owner. I asked for the recipe and she was more than happy to give it to me. She said I was a big part of their diner and they don’t plan on opening up another business now and soon. She was so kind! I asked for her permission to post this recipe on my page and she said it was okay! So, here you go! Enjoy this amazing meal that has a huge place in my heart and to Beth, if you’re reading this, Thank you for this recipe!

INGREDIENTS

1 spray cooking spray

2/3 cup lite honey mustard dressing

1/8 teaspoon table salt

1/8 teaspoon black pepper

2 teaspoons chopped fresh dill

1 medium scallion, finely sliced

1 cup cornflake crumbs

1 pound boneless skinless chicken breast(s), cut into 4 equal pieces

How to make Crusted Honey Mustard Chicken

Ready the oven and preheat to 425 degrees F. Spray with cooking spray a shallow pan.

Mix salt, pepper, dill, scallions, and honey mustard dressing in a small bowl. Get 1/3 cup of the mixture then set aside.

In a shallow bowl, put in the cornflake crumbs. Let the chicken dip into the dressing mixture and next in the cornflake crumbs. Put in the pan.

Bake for 15 minutes. Make sure to check if the chicken is no longer pinkish in the middle.

Pour in the 1/3 cup of the dressing mixture that you set aside. Make sure to cover the chicken breasts. You are now ready to serve! Enjoy!

Crusted Honey Mustard Chicken

Rebecca Growing up, I enjoyed this meal. There used to be a diner near our house, it was like 3 blocks away from my house that served this Crusted Honey Mustard… Main Dish Recipes Crusted Honey Mustard Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 spray cooking spray
• 2/3 cup lite honey mustard dressing
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper
• 2 teaspoons chopped fresh dill
• 1 medium scallion, finely sliced
• 1 cup cornflake crumbs
• 1 pound boneless skinless chicken breast(s), cut into 4 equal pieces

Instructions

Ready the oven and preheat to 425 degrees F. Spray with cooking spray a shallow pan.

Mix salt, pepper, dill, scallions, and honey mustard dressing in a small bowl. Get 1/3 cup of the mixture then set aside.

In a shallow bowl, put in the cornflake crumbs. Let the chicken dip into the dressing mixture and next in the cornflake crumbs. Put in the pan.

Bake for 15 minutes. Make sure to check if the chicken is no longer pinkish in the middle.

Pour in the 1/3 cup of the dressing mixture that you set aside. Make sure to cover the chicken breasts. You are now ready to serve! Enjoy!

Have a taste of this irresistibly delicious Tuscan Garlic Chicken in creamy garlic sauce with spinach. This recipe is indeed a restaurant-quality meal that you can easily make at home.

INGREDIENTS

3/4 c. all-purpose flour

1/2 Tbsp. salt

1 tsp. pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano

4 boneless, skinless chicken breasts

5 Tbsp. extra virgin olive oil, divided

1 Tbsp. finely minced garlic (about 4-5 cloves)

1 red bell pepper, cut into thin strips or chopped

1/2 c. low-sodium chicken broth

6 ounces fresh spinach

1/2 c. heavy cream

2 tsp. cornstarch

1 c. low-fat milk

1 c. freshly grated Parmesan cheese

1 pound fettuccine

How to make Tuscan Garlic Chicken

Prepare the oven and preheat it to 350 degrees F.

Mix the flour, salt, pepper, basil, and oregano in a shallow pie plate. Generously dip each chicken piece in the flour mixture and coat both sides.

Heat 3 tablespoons of olive oil in a large 12-inch non-stick pan over medium heat.

Once the oil is hot and simmering, place the chicken breasts in the pan and cook for 2-3 minutes on both sides until golden and browned but not cooked all the way through.

Don’t flip the chicken, let the oil sear the crust on the chicken. If you flip it too early the breading will fall off. Once both sides of the chicken are golden and browned, place it to a greased foil-lined baking sheet. Place inside the oven and bake for about 15 minutes or until the chicken is cooked through. Cover with foil and set aside until ready to use.

Heat a large pot of water, bring to a boil and add the noodles. Cook them until al dente. Make sure to wipe the skillet with paper towels first before adding the remaining 2 tablespoons of olive oil over medium heat. Then, saute the garlic and bell pepper for 2-3 minutes.

Add one tablespoon of flour and whisk continuously for one more minute. Pour the chicken broth and big to a low simmer. Continue stirring for about 3-4 minutes or until the mixture is slightly thickened.

Combine the cornstarch and cream in a small bowl. Add the spinach, milk, and cream mixture. Simmer and cook for about 2-4  minutes or until the spinach is wilted and sauce is slightly thickened. Mix the Parmesan cheese.

Once the pasta is done, drain and return it to the same pot. Pour the half of the cheese sauce over the pasta and toss. Place the coated pasta on a plate, top with the breaded chicken breast, and add some more sauce. Serve and enjoy!

Tuscan Garlic Chicken

Rebecca Have a taste of this irresistibly delicious Tuscan Garlic Chicken in creamy garlic sauce with spinach. This recipe is indeed a restaurant-quality meal that you can easily make at home.… Main Dish Recipes Tuscan Garlic Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 c. all-purpose flour
• 1/2 Tbsp. salt
• 1 tsp. pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 4 boneless, skinless chicken breasts
• 5 Tbsp. extra virgin olive oil, divided
• 1 Tbsp. finely minced garlic (about 4-5 cloves)
• 1 red bell pepper, cut into thin strips or chopped
• 1/2 c. low-sodium chicken broth
• 6 ounces fresh spinach
• 1/2 c. heavy cream
• 2 tsp. cornstarch
• 1 c. low-fat milk
• 1 c. freshly grated Parmesan cheese
• 1 pound fettuccine

Instructions

Prepare the oven and preheat it to 350 degrees F.

Mix the flour, salt, pepper, basil, and oregano in a shallow pie plate. Generously dip each chicken piece in the flour mixture and coat both sides.

Heat 3 tablespoons of olive oil in a large 12-inch non-stick pan over medium heat.

Once the oil is hot and simmering, place the chicken breasts in the pan and cook for 2-3 minutes on both sides until golden and browned but not cooked all the way through.

Don't flip the chicken, let the oil sear the crust on the chicken. If you flip it too early the breading will fall off. Once both sides of the chicken are golden and browned, place it to a greased foil-lined baking sheet. Place inside the oven and bake for about 15 minutes or until the chicken is cooked through. Cover with foil and set aside until ready to use.

Heat a large pot of water, bring to a boil and add the noodles. Cook them until al dente. Make sure to wipe the skillet with paper towels first before adding the remaining 2 tablespoons of olive oil over medium heat. Then, saute the garlic and bell pepper for 2-3 minutes.

Add one tablespoon of flour and whisk continuously for one more minute. Pour the chicken broth and big to a low simmer. Continue stirring for about 3-4 minutes or until the mixture is slightly thickened.

Combine the cornstarch and cream in a small bowl. Add the spinach, milk, and cream mixture. Simmer and cook for about 2-4  minutes or until the spinach is wilted and sauce is slightly thickened. Mix the Parmesan cheese.

Once the pasta is done, drain and return it to the same pot. Pour the half of the cheese sauce over the pasta and toss. Place the coated pasta on a plate, top with the breaded chicken breast, and add some more sauce. Serve and enjoy!