Olive Garden Parmesan Crusted Chicken

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.