Monday, January 23, 2012

Crispy Chicken with Creamy Italian Sauce & Bowtie Pasta

Yum
Update 11/13/12: I still am hooked on making this with Rice Krispies. Am I the only anti-cornflake person out there?
Crispy Chicken with Creamy Italian Sauce & Bowtie Pasta. Everything you would want in a dinner - crunchy chicken, smooth, creamy, rich sauce, and pasta! #chicken #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!




Jamie Cooks It Up! is another one of the blogs I found when I first started blogging. So far, I've tried her Baked Oatmeal with Berries. I have plenty of other recipes stockpiled from Jamie's blog including: Mint and Chocolate Chip Cupcakes, Oatmeal Butterscotch Cookies, Oreo Turtle Bars, Pepperoni Pizza Rolls, Raspberry and Cream Cheese Braided Loaf, Cherry Cheesecake in a Jar, and S'Mores Cookies. You have to go check it out!


(Print)
Recipe from Jamie Cooks It Up!

What you need:
  • 3 large chicken breasts
  • 5 cups corn flakes or Rice Krispies
  • 3/4 cup 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
  • 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:

Crush cereal into crumbs. Place into a shallow dish. In a separate shallow dish, mix salt and flour together.
In a third shallow dish, add milk. Flatten out chicken with a meat mallet and cut each in half.
Dredge chicken through flour first, then put in the freezer for 5 minutes.

Meanwhile start to cook your pasta.
After taking your floured chicken out of the freezer, immediately dredge through milk and then coat with cereal crumbs. Make sure that all sides are covered well through all your dredging steps.

Heat a skillet over medium high heat. Then add oil. Add chicken to hot oil and sprinkle with salt and pepper to taste. Cook for about 5 minutes until the bottom is golden brown.
Turn chicken over, lower heat to medium, and cover. Cook for 7 more minutes.

Remove to a plate and cover with foil to keep warm.
In the same pan you cooked your chicken in, add broth, cooking creme, soups, and milk. 
Whisk until warm and bubbly, 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.

    1 comment :

    Carrie @ My Favorite Finds said...

    Yum! Thank you for linking up to Must Try Mondays. Is the cooking cream you mention the Philadelphia stuff? I've wanted to try it.