Tuscan Garlic Chicken

*I request this every time I go home.

1.5 c flour, plus 1 tbsp
1 tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
3 lb boneless skinless chicken breasts
3 oz vegetable oil, divided
1 lb penne pasta
1 tbsp garlic, chopped
1 red pepper, julienne cut
1/2 c white wine
1/2 lb whole leaf spinach, stemmed
1 pint heavy cream
1 c Parmesan cheese, shredded

• Combine 1/5 c flour, salt, pepper & Italian herb seasoning in shallow dish.
• Dredge chicken in the mixture (shake in plastic bag).
• Saute chicken in batches over medium high heat with enough oil to coat-About 2-3 minutes on each side until golden brown.
• When finished, transfer skillet to oven & bake at 350 for 15 minutes.
• Prepare pasta. Drain. Set aside.
• While pasta is cooking, heat 1/2- 1 oz oil in sauce pan.
• Add garlic & red pepper & cook for 1 minute.
• Slowly add 1 tbsp flour & stir.
• Add white wine & bring to boil for 1 minute.
  
• Add spinach & cream & bring to boil. Sauce is done when spinach is wilted.
• Stir in Parmesan cheese.
• Pour sauce over pasta.
• Top with chicken & Parmesan cheese.