Tutorial Tuesday-Crispy Chicken Pasta

While searching around my favorite site Pinterest, I found a recipe I thought I would give a try. Mark and I are pretty picky people, we tend to eat the same meals repeatedly, or just give in and go out to eat. I am trying really hard to be the "Housewife" I read about so I am going to try one new recipe a week. Here is the recipe we tried last week.


Crispy Chicken Pasta Recipe


Ingredients:


3 Large Chicken Breasts
5 C Corn Flakes
1/2 t Salt
1/2 C Milk
3/4 C Flour
6T Olive Oil
1 12 oz Bowtie Noodles


Sauce:


1 10 oz Container of Italian Cheese and Herb Philadelphia Cooking Cream
2 Cans Cream of Chicken Soup
1/2 C Milk
1 C Chicken Broth


Side note:
This is what the recipe called for and what I used, I feel the 6T of Olive Oil was way too much for us, it made it kind of wet instead of crunchy.

1. Take Corn Flake and crush them into crumbs. I used a ziplock and a rolling pin but you could also use a food processor. In my eyes that is more to clean...you will reuse the ziplock in a few minutes.

2. Combine the Salt and Flour

3. Place the flour, milk and cornflakes each into their own separate pan. It said to use loaf pans but I don't have three so I just grabbed three pans. 

4. Place your chicken in your ziplock bag. Pound the chicken flat with a meat mallet.
Note: I do not have a photo of this as I do not have a meat mallet, it is now added to my shopping list, but if Mark comes looking for his socket wrench tell him to check the dishwasher : )


5. Take your food scissors and cut each breast in half. 


6. Put the chicken in the flour pan, make sure to really cover each side.

7. Take the floured chicken and lay it onto a cookie sheet and put it in the freezer. It will stay there for a few minutes.

8. Start cooking your pasta.

9. Remove the chicken from the freezer and dunk it in the milk, again cover both sides.

10. Immediately put it in the corn flakes. Make sure to cover both sides. I used a spoon to help cover then pressed the crumbs in with my fingers.

11. Place the chicken back onto your baking sheet as the crumbs get very messy.

12. Add your olive oil to a hot skillet.

21. Lay each piece of chicken in your skillet. Cook on medium to medium-low for 5 minutes uncovered or until the bottom is a golden brown.

22. Flip the chicken, cover and cook for about 7 more minutes. Make sure to watch the bottoms so they do not burn.

23.When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  I also laid paper towel on the plate first to try to absorb some of the extra oil, if you used less oil you probably won't need to do this. 


24. Into the pan you used to cook the chicken combine the broth, soup, cooking cream, and milk.  

 29. Allow to warm and bubble, make sure to stir while doing this so everything combines into a nice sauce.

 30. On a plate lay your noodles, add your sauce and then top with your chicken.


Voila!

Ok I need to work on my presentation, but in this house food isn't observed, it is devoured. This meal would feed 6 people without a problem. It makes great leftovers if you don't have a large family or gathering. From start to finish this took about 45 minutes to make. 


Enjoy!!

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