Thursday, May 31, 2012

Recipe Thursday - Creamy Italian Pasta with Crunchy Chicken

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

This week's Recipe:
I loved the added crunch to the chicken! This had really great flavor and I am really starting to love the Philadelphia Cooking Creme! Of course as always, my family loves more sauce, so I doubled the sauce part!

Creamy Italian Pasta with Crunchy Chicken
 by The Daily Smash

3 large chicken breasts (pounded thin)
2 1/2 C corn flakes
1/2 C flour
1/4 tsp salt
1/2 C milk
6 T olive oil
1 16 oz package bowtie noodles

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup
1 C chicken broth
3/4 C milk
fresh parsley, chopped (optional)
* I added some frozen mixed veggies

In a small food processor crush the corn flakes into crumbs.

In a bowl mix the 1/4 t salt to the 1/2 C flour. Stir to combine.

Place the flour, milk and crushed cornflakes each into their own separate bowls.

Dredge the chicken in the flour. Be sure it gets covered on both sides.

Dredge each piece in the milk and then immediately into the corn flake crumbs. Again, be
sure both sides are covered well.

Add the olive oil to a hot skillet.

Start cooking your noodles.

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.

Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes,or internal temp of 180, being careful not to burn the bottoms.

When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

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.

Serve over your cooked pasta and chicken. Garnish with chopped parsley if you choose.

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Dorann said...

Thanks for sharing this recipe. We had it tonight for dinner and loved it.