Tuscan Garlic Chicken

I am on a quest to find new to me recipes for the usual chicken we eat two or three times a week. I'm seriously the most boring, predictable cook ever. I feel bad for my husband. And I dont follow amounts, I estimate everything unless I'm making cupcakes. Then I do measure and double the amounts.

I started with the recipe from Olive Garden's website, but got impatient. And I didn't have spinach or the right noodles. But it tasted great and I think it would be easy to add other ingredients to it. Like mushroooms- if I ate mushrooms.

Tuscan Garlic Chicken
3 chicken breasts, sliced at an angle (so they are a little flatter)
1 C Flour
1 T Italian Seasoning, maybe more
Salt and pepper to taste
1 Red bell pepper, cut into small strips
1/2 Onion (I use only sweet onions), cut into small strips
1.5 C Heavy Cream
.5 C White wine or chicken broth
1 lb pasta
Dredge the chicken in a flour mixture with italian seasoning, black pepper, salt and whatever else you like. I cooked these on the stovetop in a little olive oil in batches, moving them to a plate.

Then I cooked half a sweet onion and about a tablespoon of minced garlic for a minute or so. Add one bell pepper that has been cut (although I thought it needed two). Here you could add your other stuff, i.e mushrooms or other veggies. Asparagus or zucchini??

Add .5 cup white wine or chicken broth and about 1.5 cups of heavy cream. And all the recipes tell me if I just let it cook the sauce will thicken. This step has never worked for me. I always have to thicken it with cornstarch..so I added a little water/cornstarch mix to thicken the sauce.

Add your chicken back to the mix and warm up.
Meanwhile you should have been boiling a pound of noodles. I think fettuccini would have been a better choice than my bowtie that I used, but I used what I had.

Garnish the top with shaved parmesan and serve it up.