Wednesday, March 7, 2012

Creamy Chicken Pasta

Adapted from this recipe

1 or 2 large chicken breasts
2.5 cups crushed cornflakes corn flakes
1/3 cup flour
1/4 tsp salt
1/4 cup milk
2 T olive oil
1 12 oz package of Ronzoni Garden Delight noodles (we used rotini)

1/2 container of 10 oz Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup
1/2 c chicken broth
1/4 c milk

Start the water for the noodles. Put cornflakes, flour & salt, and milk in 3 separate containers. Cut chicken in half (horizontally, to make chicken thinner). Dip chicken in the flour, then the milk, then the corn flakes. Heat olive oil in sauce pan. Place chicken in olive oil and cook for about 5 mins, until golden brown on the bottom side. Flip the chicken over, place a lid on the pan and turn the heat down to medium and cook for about 7 mins, until done all the way through. Watch it to make sure it doesn't burn. Once the chicken is done place it on a plate, put tin foil over it and place aside. In the same pan (make sure there is not very much oil left in it, just drops) that you cooked the chicken in combine cooking cream, cream of chicken, broth and milk. Whisk together and let cook until bubbling. Place noodles on plate, top with sauce and chicken. Serve some veggies on the side and ENJOY!!

1 comment:

Tunda said...

This looks so good! I am going to have to try it.