Pasta and I are BFF's. Actually, carbs and I are BFF's. You know what I mean. If there was a diet for an all carb weightloss, I would so be that hot girl whose body everyone else would die for. Oh yeah. That's how much I love carbs. And sweets. So someone work on a diet like that, ok? Thanks.
Ingredients
3 large boneless, skinless chicken breasts
5 c. Corn flakes
3/4 c. flour
1/2 tsp. salt
1/2 c. milk
6 Tbsp. Olive oil
1 (12 oz.) pkg bowtie noodles {Farfalle}
Sauce:
1 (10 oz.) Philadelphia Cooking Creme {Italian Cheese and Herb flavor}
2 cans Cream of Chicken soup
1 c. chicken broth
1/2 c. milk
How You Do It
In a food processor crush the corn flakes into crumbs. You could also use a gallon sized ziploc bag and a rolling pin to crush the cereal.
Add the salt to the flour. Stir to combine. Place the flour, milk, and cornflakes in their own seperate pans. Loaf pans or pie pans work great.
Place the chicken in a gallon sized ziploc bag, push the air out, and seal. Pound with a meat mallet or rolling pin until flat. Cut each chicken in half.
Heat the oil in a large skillet and start cooking your pasta according to package directions.
Dredge the chicken in the flour, making sure to do both sides. Then dredge each piece in the milk and then the flakes. Carefully lay the chicken in the hot oil. Cover and cook over medium high heat for about 5 minutes on each side. You may need to add more oil if it get all absorbed. Cover the pan and let it cook about 7 more minutes on medium heat. Careful not to let the chicken burn. Remove cooked chicken and place it on a plate and tent with foil to keep warm.
Into the same pan, add the broth, Cooking Creme, Cream of Chicken soup, and milk.
I love this stuff. Next time I want to try the Herb and Lemon flavor. Yum.
Whisk the sauce to combine and thicken, about 3 minutes. Slice up the chicken and serve over the pasta and sauce.
This may be linked to these parties.
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