Wednesday, February 22, 2012

Bow tie Pasta with chicken

4-5 chicken tender strips
3 cups of Corn Flakes
1/2 cups flour
dash of salt/pepper (used my new spice grinder! haha)
1/2 cup milk
6 T olive oil
1 12oz pkg bow tie noodles
1 10 oz container Philadelphia Cooking Cream (Italian Cheese & Herb)
1 can cream of chicken soup
1/2 cup milk
-Crush corn flakes.
-Place the flour, milk and crushed cornflakes each onto 3 sep places.

-Dredge the chicken in the flour, milk and then cornflakes.
(Start cooking your pasta per pkg)

-Add the olive oil to a hot skillet.
-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 2 mins each.
(If the bottom of the pan is dry add just a bit more olive oil to the side of the pan.)
- Cover the pan and reduce the heat to medium. Let the chicken cook for about 5-7 more minutes, watch not to burn the bottoms.

-Remove chicken an cover, leave drippings. Add Philly Cooking Creme, Soup, and milk. Mix and heat till warm. Finally toss noodles till coated.
This recipe was found on Pinterest & delicious!!! *Hubby rating: 7.5
Take Care ~ DCW