Unlike my daughter (Hi, Kit!) I am not a huge pasta fan -- but of late, I have been craving it & actually had it twice in the last few weeks. The most recent foray into this carb celebration is the following recipe. Hmmm.....the photo looks suspiciously - uncannily! - like the same dish at the Olive Garden. 
INGREDIENTS:
4 boneless/skinless chicken breasts
1 cup flour
5 T. olive oil
2 tsp. salt
1-1/4 tsp. pepper
2 tsp. Italian herb seasoning
1T. flour
1-1/4 cup heavy cream
1 T. roasted, chopped garlic
1/2 cup white wine (or chicken broth)
1 red pepper - julienne sliced
1/2 lb. leaf spinach - chopped
1 cup shredded parmesan cheese
1 lb. fettucine
Preheat oven to 350 degrees
Mix flour, salt, pepper, & Italian seasoning in a shallow dish or pie plate. Dredge chicken in the mixture. Heat 3 T. of the olive oil in a large skillet. Saute chicken breasts - 2 at a time - over medium high heat until golden brown and crisp, approx. 3 min each side. (Add more oil as needed for each batch.)
Transfer cooked chicken to a baking sheet and place in preheated oven. Bake for 10-15 minutes, or until juices run clear when cut. Slice each breast and keep warm while making pasta & sauce.
Prepare pasta according to directions on package. Drain and set aside.
Heat 2 T. olive oil in skillet. Add chopped garlic and red pepper slices and cook over medium heat for approx. 2 minutes. Stir in one T. of flour, chicken broth, spinach and cream and bring to a boil. Sauce is done when thickened and spinach is wilted. Stir in the parmesan cheese and until completely combined.
Add pasta to skillet and coat thoroughly. Place slices of chicken breasts on top of pasta. Garnish with additional parmesan cheese and flat leaf (Italian) parsley.
Serves 4 to 6 people.
