Olive garden tuscan chicken recipe

Chicken second courses

¾ cup all purpose flour ½ Tablespoon salt 1 teaspoon pepper ½ tsp dried basil ½ teaspoon dried oregano 4 boneless skinless chicken breasts 5 Tablespoons extra virgin olive oil, divided 1 Tablespoon finely minced garlic 1 red bell pepper, cut into thin strips or chopped ½ cup low sodium chicken broth 6 ounces fresh spinach ½ cup heavy cream 2 Tablespoons cornstarch 1 cup lowfat milk 1 cup freshly grated parmesan cheese 1 pound fettucini noodles