Crispy Chicken with Creamy Italian Sauce and Mini Bowtie Pasta

19 Dec

Continuing with “stick to your ribs” dinners that make you feel warm and cozy, I bring you Crispy Chicken with Creamy Italian Sauce and Mini Bowtie Pasta! This dinner is easy to make, and you can have it on the table in under an hour! My husband loves this dish. Every time I make it he comments on how good it is, like it’s the first time he’s had it! My daughter loves the mini bow shaped noodles, I’m all about anything she thinks is “fun” to eat! Enjoy!

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta 

Time: 45 minutes
Yield: 6 servings

Ingredients:

3 large chicken breasts

7 cups corn flakes

3/4 cup flour

1 teaspoon seasoning salt {Lawry’s}

1/2 teaspoon black pepper

1 cup milk

1 egg

6 Tablespoons olive oil

1   12 oz package mini bowtie noodles {mini farfalle}

Sauce: 

1   10 oz container Philadelphia Cooking Cream {Italian Cheese and Herb Flavor}

2 cans cream of chicken soup

1 cup chicken broth

1/2 cup milk

fresh parsley, chopped {optional}

Directions:

1. In a small food processor crush the corn flakes into crumbs.
2. Add the 1 teaspoon salt and 1/2 teaspoon pepper to the 3/4 cup flour. Whisk together.
3. Place the flour, milk and egg whisked together, and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans, do not dismay. You could use pie tins, or round cake pans, or plates or large bowls…what ever works for you.
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who.
5. Take a pair of sharp kitchen scissors or a knife and cut each breast in half. Clean and remove any fat.
6. Dredge the chicken in the flour. Be sure it gets covered on both sides.
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milk and egg mixture and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. Then, back into the egg mixture and back into the flake crumbs.
9. Add the olive oil to a hot skillet.
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes….or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium-low.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.
12. If your chicken is browned on the top and bottom but not fully cooked through, throw it on a baking sheet and into a 350 degree oven for 8-10 minutes or until juices run clear. Do not over cook!When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.
13. Into a saucepan  pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

Recipe adapted from Jamie Cooks It Up!

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