Crispy Chicken with Creamy Italian Sauce & Bowtie Pasta
Crispy chicken using cereal with the creamiest, most savory sauce - all over bowtie pasta.
I absolutely adore this recipe. I wasn't so sure about the sauce, but it was delicious. I used Rice Krispies instead of corn flakes and had frozen chicken, due to a shortage of fresh chicken here in New York (I have no clue why!). Everyone loved it!
Update 11/13/12: I still am hooked on making this with Rice Krispies. Am I the only anti-cornflake person out there?
What you need:
3 large chicken breasts, sliced lengthwise and flattened to even thickness
5 cups corn flakes or Rice Krispies, crushed into crumbs
3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup milk
6 Tbsp. olive oil
12 oz. bowtie noodles (also known as farfelle)
For the sauce:
10 oz. Italian Cheese & Herb Flavor cooking creme (I use the whipped Garlic & Herb cream cheese now as this product is unavailable)
2 cans cream of chicken soup
1 cup chicken broth
1/2 cup milk
Fresh parsley, chopped (optional - I believe we used dried parsley)
Directions:
In a shallow dish, place cereal crumbs. In another shallow dish, mix together salt and flour. In a bowl, add milk.
Season chicken with salt and pepper. Then dredge chicken in flour and then chill in freezer for about 5 minutes.
Remove from freezer and immediately dredge through milk and then coat with cereal crumbs.
Heat a skillet over medium high heat. Add oil and cook chicken in batches until each side is golden brown and chicken has cooked through.
Remove to a paper towel-lined plate and cover with foil to keep warm. Don’t scrape any bits of chicken off the pan.
Meanwhile, cook pasta in salted boiling water according to package directions. Drain.
In the same pan you cooked your chicken in, add broth, cooking creme/cream cheese, soups, and milk and stir over medium heat.
Whisk until warm and bubbly and combined, about 3 minutes.
Slice chicken into strips. Plate pasta first, pour sauce over it, and top with strips of chicken. Garnish with parsley if desired.
Recipe from Jamie Cooks It Up!
Originally posted on Fantastical Sharing of Recipes on January 23, 2012