Yield: 4 servings
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup Kraft Parmesan cheese
1 cup milk
6 thick pieces of chicken breast strips or chicken tenders
vegetable oil for frying
2 cups dry bow tie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoons salt
1/8 teaspoons basil leaves
3/4 cup mild, finely grated Asiago cheese
Prepare pasta according to package directions. Wash and dry chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in a dish for dipping. Dip chicken in breadcrumb mixture, then in milk, and then back in breadcrumbs. Place in frying pan with heated oil 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. Remove from heat.
GARNISH:
4 broccoli florets (lightly steamed)
2 white mushrooms, quartered and lightly steamed
1/4 teaspoon crushed red pepper
ASSEMBLY:
Place 2 cups pasta in an individual 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. Add grated Parmesan cheese if desired.
