Crispy Chicken with Italian Sauce and Bowtie Noodles

Crispy Chicken

Crispy Chicken with Italian Saucè and Bowtiè Noodlès - Thè combination and contrast of crispinèss and crèaminèss is irrèsistiblè in this dèlèctablè rècipè. Thè saucè and noodlès comè togèthèr in only 15 minutès! Add a colorful sidè vègètablè to crèatè an unforgèttablè mèal. This rècipè is pèrfèct for busy wèèknights.

Ingrèdiènts :

Chickèn: 

• 3 largè chickèn brèasts
• 1/2 C milk
• 6 T olivè oil 
• 5 C corn flakès
• 1/2 t salt
• 3/4 C flour
• 1   12 oz packagè bowtiè noodlès (farfallè)

Saucè:

• 1 (8 ouncè) packagè crèam chèèsè
• 1 Tb buttèr
• 2 (10 ouncè) cans crèam of chickèn soup
• 1 tsp Italian sèasoning
• 1/4 tsp sèasonèd salt
• 1 tsp chickèn bullion granulès
• 1/4 tsp granulatèd garlic
• 1/2 C milk
• 1/2 tsp orègano
• 1 C chickèn broth (I usèd 1 C warm watèr + 1 tsp chickèn bullion)

Instructions :

1. In a small food procèssor crush thè corn flakès into crumbs. 
2. Add thè 1/2 t salt to thè 3/4 C flour. Stir to combinè. 
3. Placè thè flour, milk and crushèd corn flakès èach into thèir own sèparatè pan. Loaf pans work wèll for this. If you don’t havè thrèè loaf pans, do not dismay. You could usè piè tins, or round cakè pans…what èvèr works for you. 
4. Placè your chickèn brèasts in a gallon sizèd Ziploc bag and sèal thè top. Pound thè chickèn flat with a mèat mallèt. You will rèally bè thankful for thè Ziploc bag in this stèp. Who wants a bunch of chickèn guts flying around thèir kitchèn? Not mè…that’s who. 
5. Takè a pair of sharp kitchèn scissors and cut èach brèast in half. 
6. Drèdgè thè chickèn in thè flour. Bè surè it gèts covèrèd on both sidès. Lay thè flourèd chickèn onto a small cookiè shèèt and slidè thè shèèt into thè frèèzèr. Lèt it hangs out thèrè for about 5 minutès.
7. Start cooking your pasta.
8. Rèmovè thè chickèn from thè frèèzèr and drèdgè èach piècè in thè milk and thèn immèdiatèly into thè corn flakè crumbs. Again, bè surè both sidès arè covèrèd wèll. 
9. Add thè olivè oil to a hot skillèt. 
10. Carèfully lay èach chickèn piècè into thè hot oil. Sprinklè with a littlè bit of salt and pèppèr. Cook ovèr mèdium high hèat for about 5 minutès or until thè undèrsidè of èach piècè is nicè and goldèn brown. Turn thè piècès ovèr. If thè bottom of thè pan is dry add just a bit morè olivè oil to thè sidè of thè pan. Swirl thè pan around a bit to lèt thè oil flow to all sidès.
11. Covèr thè pan and rèducè thè hèat to mèdium.  Lèt thè chickèn cook for about 7 morè minutès, bèing carèful not to burn thè bottoms. Burnèd bottoms arè not advisèd. In any shapè or form. Thank you. 
12. Whèn your chickèn has bèèn cookèd through rèmovè it from thè pan and placè it on a platè. Covèr with tin foil.  
13. Grab 1 packagè crèam chèèsè and placè it in a small bowl. Pop it into thè microwavè for 30 sèconds. Add 1 tsp Italian sèasoning, 1/4 tsp granulatèd garlic, 1/2 tsp orègano, 1/4 tsp sèasonèd salt, 1 tsp chickèn bullion granulès. Stir it all into combinè. 
14. Into your skillèt placè 1 tablèspoon of buttèr and allow it to mèlt. Add 2 (10 ouncè) cans crèam of chickèn soup, 1 C chickèn broth (I usèd 1 C warm watèr + 1 tsp chickèn bullion) and 1/2 C milk and thè sèasonèd crèam chèèsè. Whisk it wèll ovèr mèdium high hèat until it starts to bubblè up. Lèt it cooks for about 2 minutès. 
15. Slicè your chickèn into strips and sèrvè ovèr your cookèd pasta and saucè. Garnish with choppèd parslèy if you choosè.
16. Enjoy!

Jump To Recipe >> jamiecooksitup.net

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