Wednesday, October 19, 2011

Crispy Chicken w/Creamy Italian Pasta

This pasta was really simple.  I usually don't use too many "processed" food items in my meals, but this was an easy "go-to" recipe-and it turned out quite yummy!!! :) It is perfect for the "picky" palate and tastes absolutely delicious!! It's like an extremely fantastic "Pasta-Roni" Hope you Like it :)

Crispy Chicken w/ Creamy Italian Pasta

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil 
1   12 oz package bowtie noodles (farfalle)

1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk

In a small food processor crush the corn flakes into crumbs. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. Place the flour, milk and crushed cornflakes each into their own separate container. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. Cut each breast in half. 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. Leave in freezer for about 5 minutes. Start cooking your pasta. Remove the chicken from the freezer and dredge each piece in the milk......and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. Add the olive oil to a hot skillet. 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. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil. Into the same pan 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. Slice your chicken into strips and serve over your cooked pasta and sauce. Hope you like it!!

{this recipe was found on}

{this recipe was brought to you by Ashley}

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