1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon oregano
1 tablespoon crushed rosemary
fettuccine pasta, cooked according to package directions
2 tablespoon garlic, chopped
1 roasted red bell pepper, julienne cut
1/4 cup fresh basil, chopped
1/2 cup apple juice
5 ounces whole leaf spinach
1 pint heavy cream
1 cup Parmesan cheese, grated
1. Cut chicken into 1 inch strips. Season each side with salt, pepper, garlic, rosemary and oregano. 2. Coat large sauce pan with olive oil and heat on medium high heat. Cook chicken about 6 minutes on each side, or until thoroughly cooked and no longer pink. Set chicken aside on a plate and cover with aluminum foil to keep warm.
3. Add about 2 tablespoons of olive oil, 1 tablespoon of garlic, and red bell pepper to the pan. Cook 1 minute.
4. Stir in 1 tablespoon of flour, apple juice, spinach, basil, and cream and bring to a boil. Once the spinach is wilted, stir in the Parmesan cheese.
5. Serve pasta topped with chicken and sauce. Garnish with extra Parmesan cheese.