Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Yield: 6 servings

2-3 large chicken breasts

5 C corn flakes crushed finely
3/4 C flour
dash of red pepper
1/2 tsp salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup 
1 C chicken broth {I used a whole can because I can't stand to waste part of one}
1/2 C milk
fresh parsley, chopped (optional)

Flatten out your chicken with your meat tenderizer. Cut the chicken up in strips. Dredge in flour, dip in milk, and roll in corn flakes. Put in hot skillet and brown both sides after sprinkling just a tad of red pepper to add a kick to it. While chicken is cooking, begin to cook your noodles. After cooking all chicken, make your sauce. Mix everything together and let simmer for three minutes or so.

After everything is done, serve up with salad and green beans. 

This recipe was modified by Brittany, but you are welcome to check out the original recipe on my Pinterest board.

{Original Recipe via Brittany's Pinterest Board}