Tuscan Garlic Chicken

3/4 cup flour, 1/2 tbsp salt, 1 tsp pepper, 1/2 tsp basil, 1/2 tsp oregano, 4 boneless chicken breasts (I sliced chicken breasts into smaller pieces), 1 tbsp minced garlic (about 4-5 cloves), 1 chopped red bell pepper, 1/2 cup chicken broth (used low sodium), 6 oz fresh spinach (used a little more this time), 1/2 cup heavy cream, 2 tsp cornstarch, 1 cup lowfat milk, 1 cup freshly grated parm cheese, 1 lb fettuccine  olive oil
Preheat oven to 350F.

In dish, combine flour, salt, pepper, basil and oregano. Dip chicken pieces in flour mix til coated.
In skillet, heat olive oil over med. heat til oil is hot. Place chicken in pan, cooking 2-3 min each side til golden but not cooked all the way. Move to lightly greased/sprayed baking sheet and bake 15 min. Set aside.

Boil a pot of water and add pasta,  cooking til al dente. Wipe out skillet with paper towels and add more olive oil, heating on medium heat.
Add garlic and bell pepper. Saute.
Stir in 1 tbsp flour and stir while cooking. Add broth to skillet and bring mix to low simmer. Whisk til thickening for a few min. In small bowl, whisk cornstarch and cream. Add spinach, milk and cream mix to skillet. Bring to simmer and cook while stirring til spinach wilting and sauce thickening. Stir in parm cheese.

Drain pasta when done cooking and toss pasta with half cheese sauce (I just put some on top of the chicken and pasta but this adds to the full-on flavor).