Wednesday, February 13, 2013

Pinterest Recipe--Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Surely there can be a shorter name for this dish...

Back to my Pinterest menu challenge.  You can catch the other recipes and posts I've done already here and here.  This is one of the first recipes I remember pinning, and here I am finally making it:  Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta.

Original Source 
It was a little more involved that the others (and than I was expecting), but it was still very doable by someone who's not a pro in the kitchen.  First of all, the chicken is fried; I had assumed it was baked.  That intimidated me a little because I have the tendency to burn the outside of things I fry, and often the inside remains uncooked--with chicken, that just wouldn't be acceptable.  Surprisingly enough, everything turned out perfect!  Just follow her instructions and you'll be just fine.

*Notes:  I cooked extra pasta than the recipe calls for (after the fact).  I chose to mix the sauce and pasta together before serving, and the ratio was far too high on the sauce--even if they were served separately, the recipe produced a whole lot of sauce for only 12 oz of noodles.  I added another 6 oz and it was still a little heavy on the sauce for my liking (especially since it's so creamy).  So next time I make this, I will either double the amount of pasta or cut the sauce mixture in half.

*The pasta and sauce was super quick and easy to make and could easily be served without the chicken (the meat and frying was the involved part...).  However, they compliment each other nicely, and the salty/crispy of the chicken balances the creamy richness of the sauce.

*The chicken is pretty irresistible when it's hot--I had to make myself stop munching on it!  Reheated, it loses its crunch.  It's still pretty tasty, but the crunch adds another level to it.  For that reason, this meal is better served right after cooking it.

Mine, Bella's plate.  Her plating skills are better, but at least they looked similar!
Again, in normal circumstances, I would pair this with some veggies (the thought of asparagus with it sounds delish) and possibly a bread of sorts...but with Hunter's schedule and my having to have "dinner" cooked in the middle of the afternoon, I'm lucky to have anything made on time.  Plus, it has to be made by mid-afternoon but won't be eaten by either of us until 3-8 hours later...  I'm so ready to be back to a normal routine!

And very importantly again...

the wee one says "yum!"

happy feasting,

*Visit my Pinterest "Food Fun" board; Follow me on Pinterest*

Crispy Chicken with Creamy Italian Sauce 

and Bowtie Pasta

Time: 45 minutes

Yield: 6 servings
Recipe from Jamie Cooks It Up!

3 large chicken breasts

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)

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)
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. 
Loaf pans work well for this. If you don't have three loaf pans, do not dismay. 
You could use pie tins, or round cake pans...what ever works for you. 
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
Pound the chicken flat with a meat mallet. You will really be thankful for the 
Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? 
Not me...that's who. 
5. Take a pair of sharp kitchen scissors and cut each breast in half. 
6. 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. 
7. Start cooking your pasta. 
8. 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. 
9. Add the olive oil to a hot skillet. 
10. 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, being careful not to burn the bottoms. Burned bottoms are not advised. 
In any shape or form. Thank you. 
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. 
Garnish with chopped parsley if you choose. 

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