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Want to make it ahead of time so that
it is ready when you want it?
Prepare your chicken early in the day. Refrigerate until ready to saute.
Cook the pasta ahead, drain and lightly coat with oil. Reheat by plunging it
into a pan of boiling water. Leave in about 1 minute. Remember, you're
reheating, not cooking.
Steam the veggies early and reheat them in the same boiling water as the pasta.
Make the sauce early and rewarm it while you are sauteeing the chicken. |
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Parmesan Crusted Chicken
1 C. plain bread crumbs
2 T. flour
1/4 C. parmesan cheese
1 C. milk
8 - 10 chicken tenders
2 C. dry bowtie pasta
2 T. butter
3 T. olive oil
2 t. garlic crushed
1/2 C. white table wine
1/4 C. water
2 T. flour
3/4 C. half and half
1/4 C. sour cream
1/2 t. salt
1/8 t. basil leaves
3/4 C. asiago cheese
Garnish:
8 broccoli florets and 4 mushrooms that have been lightly steamed.
1/4 t. crushed red pepper flakes
Prepare pasta according to package directions. Cook to ala dente and drain the
pasta.
Wash and drain (dry) chicken strips. Mix bread crumbs, flour, parmesan cheese
together. Place milk in a small bowl for dipping. dip chicken first in the bread
crumbs, then the milk and back in the bread crumbs.
Add the oil to a skillet and heat to medium. Add the chicken strips and fry to
golden brown. Remove from pan and drain chicken.
In a sauce pan melt butter and add olive oil. Whisk in flour and stir until
blended. Add garlic and stir in wine. Immediately add half and half, water and
sour cream. When mixture is smooth and blended add the asiago cheese. Stir in
the basil and remove from heat.
To serve: Place 2 cups pasta in individual dishes. Spoon 1/2 to 3/4 cup sauce
over pasta. Add broccoli and mushrooms. Place parmesan chicken on pasta and
sprinkle with the red pepper.
Recipe adapted from the Olive Garden.
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