Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

By henwiller

Ingredients

• Sauce:
• 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
• fresh parsley, chopped (optional)

Details

Servings 6
Adapted from jamiecooksitup.net

Preparation

Step 1

The texture of the Creme is quite a bit thinner than regular cream cheese making it easy to add to pasta, vegetables, potatoes, chicken, fish…the possibilities are endless really. The Cremes come in four flavors. Italian Cheese & Herb, Original, Savory Garlic and Santa Fe Blend. I have been eager to get my hands on some, and see what I could create!

1. In a small food processor crush the corn flakes into crumbs.

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.

3. Place the flour, milk 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…what ever works for you.

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.

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.  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. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

13. Into the same pan pour your broth.

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.
Enjoy!