The Best Tuscan Garlic Chicken

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This rich, flavorful recipe is always a hit with my guests. This recipe uses some shortcuts in exchange for spending more time boosting the flavor to the recipes that are out there.

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Steps

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Preheat oven to 375 degrees.

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Slice the bell pepper julienne and place on a baking sheet.

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Toss peppers in olive oil and 2 minced gloves of garlic and spread them out.

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Season with salt and pepper and place in oven.

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Roast peppers for 10-15 minutes until edges begin to darken and the peppers become tender , stirring peppers halfway through.

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Set roasted red peppers aside.

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Bring a pot of water to boil and cook pasta while following the next steps.

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In a medium sauce pan on low-medium heat , add 3 cloves of minced garlic , 2 tablespoons olive oil , and stick of butter.

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After butter melts , whisk in the flour.

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Add the white wine to the sauce pan.

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Add the thyme , basil , and sun-dried tomatoes to the sauce.

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Allow to simmer 2 minutes until wine has reduced.

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Add the heavy cream to the sauce.

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After sauce comes back up to temperature , slowly stir in the parmesan cheese.

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Stir often until cheese is melted and the sauce becomes smooth.

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Allow the sauce to simmer on low heat while prepa.

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Ingredients

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grilled chicken breasts, red bell pepper, fettuccine pasta, garlic cloves, heavy cream, butter, white wine, parmesan cheese, baby spinach leaves, sun-dried tomatoes packed in oil, flour, dried thyme, dried basil