Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
what you need:
3 large chicken breasts
5 cups Panko Japanese bread crumbs
3/4 cup flour
1/2 teaspoon salt
1/2 cup milk
6 Tablespoons olive oil
1 12oz. package bowtie noodles
1/2 container Philadelphia Cooking Cream (Italian Cheese and Herb flavor)
1 can cream of chicken soup
1/2 cup chicken brother
1/4 cup milk
fresh parsley, chopped
what you do:
1. Add the 1/2 teaspoon salt to the 3/4 cup flour. Stir to combine.
2. Place the panko and the milk in separate bowls. (So you should have 3 bowls of stuff.)
3. Place your chicken breasts in a gallon sized ziploc bag and seal the top. Pound the chicken flat with a meat mallet (or whatever you have handy).
4. Slice the pounded breasts into strips.
5. Dredge the chicken in the flour, making sure to cover both sides. Throw in the freezer for about 5 minutes.
6. Start cooking your pasta.
7. Remove chicken from the freezer and dredge each piece in the milk and then immediately into the panko, making sure to cover both sides.
8. Lay each piece in a skillet coated with olive oil. Sprinkle with pepper.
9. Cook over medium high heat for about 5 minutes or until the undersides are golden brown.
10. Turn the pieces over. (If you're pan is dry just add a little more olive oil and swirl it around the wet the whole pan.) Cover and cook for another few minutes until the chicken is cooked through.
11. Once the chicken is done place it on a plate and cover with tin foil (or let it sit in your microwave...just do something to keep it warm).
12. Into the same pan pour the broth, cooking cream, cream of chicken, and milk. Whisk the sauce around and let it get warm and bubbly.
If you've never used this stuff before, it's great! We love it. You can find it by the cream cheese in your grocery store.
13. Serve the chicken over the cooked pasta and sauce. Garnish with parsley.
Happy eating,
Courtney
Courtney
Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
3 large chicken breasts
5 cups Panko Japanese bread crumbs
3/4 cup flour
1/2 teaspoon salt
1/2 cup milk
6 Tablespoons olive oil
1 12oz. package bowtie noodles
1/2 container Philadelphia Cooking Cream (Italian Cheese and Herb flavor)
1 can cream of chicken soup
1/2 cup chicken brother
1/4 cup milk
fresh parsley, chopped
1. Add the 1/2 teaspoon salt to the 3/4 cup flour. Stir to combine.
2. Place the panko and the milk in separate bowls. (So you should have 3 bowls of stuff.)
3. Place your chicken breasts in a gallon sized ziploc bag and seal the
top. Pound the chicken flat with a meat mallet (or whatever you have
handy).
4. Slice the pounded breasts into strips.
5. Dredge the chicken in the flour, making sure to cover both sides. Throw in the freezer for about 5 minutes.
6. Start cooking your pasta.7. Remove chicken from the freezer and dredge each piece in the milk and then immediately into the panko, making sure to cover both sides.
8. Lay each piece in a skillet coated with olive oil. Sprinkle with pepper.
9. Cook over medium high heat for about 5 minutes or until the undersides are golden brown.
10. Turn the pieces over. (If you're pan is dry just add a little more olive oil and swirl it around the wet the whole pan.) Cover and cook for another few minutes until the chicken is cooked through.
11. Once the chicken is done place it on a plate and cover with tin foil (or let it sit in your microwave...just do something to keep it warm).
12. Into the same pan pour the broth, cooking cream, cream of chicken, and milk. Whisk the sauce around and let it get warm and bubbly.
13. Serve the chicken over the cooked pasta and sauce. Garnish with parsley.
Girl, that looks amazing!!
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