Crispy Chicken with Italian Sauce and Bowtie Noodles (NEW and IMPROVED) #dinner #pasta

Firm Chicken with Italian Sauce and Bowtie Noodles, one of the most famous plans on my site and all things considered!

Does this formula look well-known to you? I initially posted it just about 3 years back as a supported post by Kraft, featuring their line of Philadelphia Cooking Creams. This formula has done excessively well, positioning as my second most prominent formula ever. Sweet! In any case, this previous year Kraft ended their cooking creams. The Italian Cooking Cream was one of the principle fixings in this formula. I have gotten notification from many, a considerable lot of you who have been disillusioned at not having the option to locate this favored cooking cream anyplace and haven't had the option to make this formula for quite a while. So grieved about that! No one can really tell when a brand will up and escape the market, yes?

In any case, I have been chipping away at this formula and have changed it so you never again need to buy the cooking cream (you couldn't regardless of whether you needed to, dang it!). I have balanced the formula, utilizing ordinary cream cheddar and some fundamental wash room staples to season it. The outcome it awesome and fundamentally the same as my unique formula. Indeed, on the off chance that you need to make it without making the fresh chicken to go with it… you could. It's that great. So great that in addition to the fact that I included the fixing rundown and directions in this post yet have made an entire separate post for simply the sauce and pasta called Creamy Bowtie Noodles.

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INGREDIENTS :
CHICKEN:

• 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)

SAUCE:

• 1 (8 ounce) package cream cheese
• 1 tsp Italian seasoning
• 1/4 tsp granulated garlic
• 1/2 tsp oregano
• 1/4 tsp seasoned salt
• 1 tsp chicken bullion granules
• 1 Tb butter
• 2 (10 ounce) cans cream of chicken soup
• 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
• 1/2 C milk

INSTRUCTIONS :

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 corn flakes 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. Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp chicken bullion granules. Stir it all in to combine. 
14. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes. 
15. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
16. Enjoy!

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