Have I mentioned my love of Pinterest? I am seriously addicted and have found so many amazing recipes that I want to try. This is one of the first recipes I “pinned”, but hadn’t gotten around to making until recently when I saw it on one of my favorite food blogs, A Taste of Home Cooking. She made a few changes to the original recipe, so I opted to follow her adapted version as it looked more up my alley. She used panko for the chicken rather than corn flakes, which made for a crispy and delicious crust. The sauce for the pasta was creamy and had great Italian flavors from the Philadelphia Cooking Cream and the garlic. I really wanted to top this with the tomatoes and fresh parsley as she did, but as I mentioned in a previous post, most of my produce in the drawer met an unfortunate demise. I will definitely be adding those next time around. All three of us gobbled this up and I will certainly be making this again very soon. Even the leftovers were delicious!
Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
3 large chicken breasts
3/4 cup flour
1/2 teaspoon salt
5 cups Panko
1/2 cup milk
6 tablespoons olive oil
4 cloves garlic, minced
1 cup chicken broth
1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup
1/2 cup milk
Fresh parsley, chopped
Fresh tomato, chopped
1 box bowties (farfalle), cooked according to package directions
Place chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. Add flour and salt to the bag and reseal. Put the bag in the freezer for about 5 minutes.
Place the Panko and milk each into separate pans. Remove the chicken from the freezer and dredge each piece in the milk and then immediately into the Panko. Add the olive oil to a hot non-stick 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 and cook another 5 minutes, or until the chicken is cooked through. Remove chicken to a plate and tent loosely with foil.
Add the minced garlic into the same pan. Cook for about a minute, until fragrant. Pour in the chicken broth, Philly Cooking Crème, cream of chicken soup and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.
Slice the chicken into strips and serve over cooked pasta and sauce. Garnish with chopped parsley and tomato.