Ingredients
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2 tablespoons flour
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1/4 cup kraft parmesan cheese
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1 cup milk
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6 slices chicken breasts, 1/2 inch thick (chicken tenders)
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vegetable oil (frying)
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2 tablespoons butter
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3 tablespoons olive oil
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2 teaspoons crushed garlic
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1/2 cup white wine (Chablis)
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1/4 cup water
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2 tablespoons flour
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3/4 cup half-and-half
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1/4 cup sour cream
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1/2 teaspoon salt
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1/8 teaspoon basil leaves
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3/4 cup mild asiago cheese (finely grated)
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4 broccoli florets (lightly steamed)
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2 white mushrooms (quartered lightly steamed)
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1 cup plain breadcrumbs
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2 cups dry bow tie pasta
Instructions
- Prepare pasta according to package directions.
- Wash and drain chicken strips.
- Mix breadcrumbs, flour, and Parmesan cheese together.
- Place milk in dish for dipping.
- Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
- Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.
- Remove and drain chicken.
- In a saucepan on medium heat, melt butter, add olive oil.
- Whisk in flour until mixture is blended.
- Quickly add garlic, water, and 1/2 teaspoon of salt stir well.
- Add wine and blend.
- Immediately add half and half and sour cream stir.
- When mixture is smooth add grated cheese stir until melted.
- Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
- Garnish: Place 2 cups pasta in individual a pasta dish.
- Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.
- Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.