Italian Chicken

In a bowl, place chicken breasts. Pour 1 cup milk and 1 teaspoon of lemon juice over the chicken. Cover and refrigerate 2-4 hours.

When ready, in a pie plate, mix flour, salt, pepper, Italian seasoning and powdered sugar. Drain the marinade off of the chicken and dip each strip in flour, coating evenly.

Meanwhile, heat a large skillet with 3 Tablespoons of olive oil (medium-high heat). Place chicken strips in hot skillet for about 3 minutes on each side (they will not be fully cooked yet). Remove onto a foil lined baking sheet.

Bake chicken in 350 degree F oven for about 18-20 minutes. While it’s baking, make the noodles and sauce.

At this time, prepare the linguine noodles according to package.

To make sauce, using the same skillet that you used for the chicken, add an additional 2 Tablespoons of olive oil, scraping the chicken bits from the pan. Add garlic and sun dried tomatoes to pan, heat for several minutes. Sprinkle 1 Tablespoon of cornstarch over pan, mixing thoroughly. Add chicken broth and whisk until combined. Cook for about 5 minutes.

In a small bowl, mix remaining cornstarch with 1 cup milk using a whisk. Add this into the broth, continue whisking while adding in cream, spinach, salt and pepper. Cook on low. Stir occasionally, continue to simmer until the sauce thickens and spinach gets wilted. Then add in parmesan cheese, stir and heat on low until chicken and noodles are finished.

Serve pasta in a large bowl with chicken strips on top and drizzle with sauce. Serve extra sauce on side for those who like it real saucy (like me)!