Breaded Chicken with Bowtie Pasta and Creamy Italian Sauce

So I havent had a chance to post a lot because of so many things going on, but here is a new recipe that I decided to try with Michael… and a few people from work. Needless to say it was a hit and is so yummy!!!

Time: 45 minutes
Yield: 6 servings
4 chicken breasts
5 Cups of Italian Breadcrumbs
1 Cup of Flour
1/2 Teaspoon Salt
1 Cup Milk
6 Tablespoons Olive Oil
1 12 oz Package Bowtie Noodles (farfalle)
1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 can chicken broth
1/2 Cup milk
Add the 1/2 teaspoon of salt to the 1 cup flour and mix together.
Place the flour, milk and breadcrumbs each into their own separate bowl/pan/deep dish…
Place your chicken breasts in a gallon sized Ziploc bag and seal the top pound the chicken flat with a meat tenderizer.
Cover 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 for five minutes or fridge for half an hour (Depending on how quick you want to eat) this will help the flour stick a little better.  
 Start cooking your pasta.
 Remove the chicken from the freezer and cover each piece in the milk and then immediately into the breadcrumbs, be sure both sides are covered well.
 Place pan on stove and turn on high, make sure pan is hot before you add the olive oil to the hot pan.
Carefully lay each chicken piece into the hot oil, cook over medium high heat for about 7-10 minutes, or until chicken is lightly brown, remove from pan and place on pan, lightly drizzle ½ cup of melted butter onto the chicken and place in the oven on a low broil until chicken is cooked
Into the same pan that the chicken was cooked in pour your broth, Philly Cooking Cream, Cream of Chicken, and milk. Whisk the sauce around and let it get to a medium boil. This should only take about 3 minutes.
Remove chicken from oven, and slice mixing it in with pasta and sauce.


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