Preheat oven to 350 degrees.

In shallow dish, combine ¾ cup flour, the salt, black pepper and Italian herb seasoning. Dredge chicken in mixture, shaking off any excess.

In large, non-stick, ovenproof skillet (or two medium-sized skillets), using enough oil to coat bottom of pan, saute chicken. Cook over medium-high heat 4 to 5 minutes on each side, or until golden brown and crisp.

Meanwhile, bring pot of water to boil to cook pasta.

When chicken is all browned, transfer skillet to preheated oven and bake 15 minutes or until cooked through and internal temperature reaches 165 degrees. (If you do not have an ovenproof skillet, chicken also can be transferred to a shallow baking dish.).

While chicken bakes, cook pasta. When pasta is done, drain and set aside, keeping warm.

While pasta cooks, prepare sauce: Heat 2 tablespoons oil in a saucepan. Add garlic and red pepper and cook over medium heat about 2 minutes. Slowly add remaining 1 tablespoon of flour and stir to combine.

Add wine and bring to a boil for about 1 minute, stirring constantly. Add spinach and cream and bring to a boil. Sauce is done cooking when spinach becomes wilted. Stir in Parmesan cheese, heating through to melt and incorporate cheese.