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My new favorite creamy, flavorful chicken pasta.
For the chicken: Cut chicken breast lengthwise to make 2 thin breasts. Combine parsley, salt, pepper, and flour. Dip chicken in egg, then coat it in the flour mixture. Heat 2 tablespoons of olive oil in a skillet on medium-high heat. Place chicken in the skillet and fry until the outer coating is crisp and the inner part is cooked through, about 6-8 minutes on each side.
For the Parmesan cream sauce: In a small saucepan, melt butter on medium heat. Add flour and whisk 1 minute. Add cream and whisk vigorously for 2 minutes. Reduce heat to low. Add Parmesan and whisk until it thickens.
Cook pasta in salted water according to directions on box. Mix the cooked pasta with the parmesan cream sauce. Heat marinara sauce and lay it on top of the pasta, followed by the chicken on top of that. Sprinkle cheese the very top and let it melt.
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