• ¾ cup all-purpose flour
• ½ tablespoon salt
• 1 teaspoon pepper
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 4 boneless skinless chicken breasts
• 5 tablespoons extra virgin olive oil, divided
• 1 tablespoon finely minced garlic, about 4-5 cloves
• 1 red bell pepper, cut into thin strips or chopped
• ½ cup low-sodium chicken broth
• 6 ounces fresh spinach
• ½ cup heavy cream
• 2 teaspoons cornstarch
• 1 cup lowfat milk
• 1 cup freshly grated Parmesan cheese
• 1 pound fettuccine

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a foil-lined baking sheet by lightly greasing it.
2. In a shallow dish (like a pie plate), combine the all-purpose flour, salt, pepper, dried basil, and dried oregano. Mix well. Dredge each chicken breast piece in the flour mixture, ensuring both sides are thoroughly coated.
3. Heat 3 tablespoons of olive oil in a large 12-inch nonstick skillet over medium heat until the oil is hot and shimmering. Carefully place the breaded chicken breasts into the hot pan. Cook for 2-3 minutes on each side until they are beautifully golden brown and seared, but not fully cooked through. This searing process creates a wonderful crust. A crucial tip: once you lay the chicken in the hot oil, avoid moving it around or flipping too early; this helps the breading adhere properly and develop that desired golden crispness.
4. Gently transfer the seared chicken breasts to the prepared baking sheet. Bake in the preheated oven for approximately 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, remove from the oven, tent loosely with foil, and set aside while you prepare the pasta and sauce.
5. While the chicken bakes, bring a large pot of salted water to a rolling boil for the pasta. Add the fettuccine noodles and cook according to package directions until al dente. While the pasta cooks, carefully wipe out the same skillet you used for the chicken with a couple of paper towels. Return it to medium heat and add the remaining 2 tablespoons of olive oil. Once hot, add the minced garlic and sliced red bell pepper, sautéing for 2-3 minutes until fragrant and the bell pepper begins to soften.
6. Stir 1 tablespoon of flour into the garlic and bell pepper mixture in the skillet. Cook, stirring constantly, for another minute to cook out the raw flour taste. Gradually pour in the low-sodium chicken broth, whisking continuously to prevent lumps. Bring the mixture to a low simmer and continue whisking until the sauce slightly thickens, about 3-4 minutes. In a small liquid measuring cup, whisk together the cornstarch and heavy cream until smooth. Add the fresh spinach, low-fat milk, and the cornstarch-cream mixture to the skillet. Bring to a gentle simmer and cook, stirring occasionally, until the spinach is wilted and the sauce has thickened slightly to your desired consistency (2-4 minutes). Finally, stir in the freshly grated Parmesan cheese until melted and smooth. Taste the sauce and adjust with additional salt and pepper if needed.
7. Once the pasta is cooked al dente, drain it thoroughly and return it to the empty pot. Add about half of the prepared cheese sauce to the pasta and toss to coat evenly. To serve, plate a generous portion of the coated pasta, top with a baked breaded chicken breast, and spoon extra Parmesan sauce over the chicken and pasta. Serve immediately for the best flavor and texture.

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