4 boneless, skinless chicken breasts
For the sauce:
1 red or yellow bell pepper, diced
1 Tbsp minced garlic
½ cup chicken broth
2 cups fresh baby spinach, roughly chopped
½ cup shredded parmesan cheese
Full ingredients in directions below
Cook fettuccine noodles according to package instructions. Preheat oven to 375 degrees F. (If chicken breasts are In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, 1/2 tsp each dried basil and oregano, and 1/4 tsp onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat 1 Tbsp of olive oil in a large skillet over medium high heat. When oil is hot, add chicken to the pan. Brown chicken on both sides (1-2 minutes on each side). Place chicken in a shallow dish and bake for 10-15 minutes or until cooked through. While chicken is cooking, prepare the sauce. Saute diced bell pepper over medium heat for about 5 minutes. Add garlic and saute for 1-2 minutes longer. Remove garlic and onion to a plate and set aside. Add 2 Tbsp oil to the warm saute pan. Add flour and whisk into olive oil. Add chicken broth and whisk until smooth. Bring sauce to a boil. In a small bowl combine 1/2 cup half and half and 2 tsp cornstarch and whisk until dissolved. Add to boiling sauce. Reduce heat to a simmer. Stir in 1 cup of milk and fresh spinach. Add reserved bell peppers and 1/2 tsp garlic, parmesan cheese, garlic salt, salt and white pepper to taste. Simmer until sauce is thickened, stirring occasionally. Serve over pasta of choice.

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