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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
1 cup plain breadcrumbs
2 tbsp flour
1/4 cup grated parmesan cheese
1 cup milk
6 slices chicken breasts, 1/2 inch thick (chicken tenders)
Vegetable oil (frying)
2 cups dry bow tie pasta
2 tbsp butter
3 tbsp olive oil
2 tsp crushed garlic
1/2 cup white wine (Chablis)
1/4 cup water
2 tbsp flour
3/4 cup half-and-half
1/4 cup sour cream
1/2 tsp salt
1/8 tsp basil leaves
3/4 cup mild Asiago cheese (finely grated)
Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (quartered lightly steamed)
1/4 tsp crushed red pepper flakes
Prepare pasta according to package directions. Wash and drain chicken strips.
Make a breading station: Mix breadcrumbs, flour, and Parmesan cheese together in one bowl. Place milk in another for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.
Sauce: In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
Garnish: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
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PARMESAN CRUSTED CHICKEN - Olive Garden
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
1 cup plain breadcrumbs
2 tbsp flour
1/4 cup grated parmesan cheese
1 cup milk
6 slices chicken breasts, 1/2 inch thick (chicken tenders)
Vegetable oil (frying)
2 cups dry bow tie pasta
2 tbsp butter
3 tbsp olive oil
2 tsp crushed garlic
1/2 cup white wine (Chablis)
1/4 cup water
2 tbsp flour
3/4 cup half-and-half
1/4 cup sour cream
1/2 tsp salt
1/8 tsp basil leaves
3/4 cup mild Asiago cheese (finely grated)
Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (quartered lightly steamed)
1/4 tsp crushed red pepper flakes
Prepare pasta according to package directions. Wash and drain chicken strips.
Make a breading station: Mix breadcrumbs, flour, and Parmesan cheese together in one bowl. Place milk in another for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.
Sauce: In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
Garnish: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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