Crispy Chicken with Creamy Italian Sauce and Pasta

 Recipe and photo from:
www.jamiecooksitup.blogspot.com
Ingredients: 

6 chicken tenders
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil 
1   12 oz package bowtie noodles (farfalle)


Sauce:
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk 
fresh parsley, chopped (optional)
  
Directions:
1. In a small food processor crush the corn flakes into crumbs. 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
3. Place the flour, milk and crushed cornflakes each into their own separate pan.
4. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
5. Start cooking your pasta.
6. Remove the chicken from the freezer and dredge each piece in the milk and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
7. Add the olive oil to a hot skillet. 
8. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes.
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 
14. Slice your chicken into strips and serve over your cooked pasta and sauce.

Rate It! 
Jen: 8
Kile: 8
Kiley:
Madee: 7.5
Destrie: good