Herb Crusted Chicken and Pasta in Tomato Basil Cream Sauce

Cook pasta according to package directions. If the pasta gets done before the rest of the meal, drain it and toss it with a little oil or butter to keep from sticking.

Place bread crumbs and two teaspoons of Italian herb seasoning in a dish (loaf pan works well) and mix.

Place milk and egg in a separate shallow bowl and mix well.

In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil on medium heat.

Dip the chicken in the egg mixture, then coat with crumb mixture. I recommend that you cook the chicken in two batches adding more butter and oil to the pan if necessary. Cook chicken in the skillet until browned and cooked through flipping halfway through (about ten minutes total). Remove chicken from the skillet and keep warm (I put it on a plate and in the microwave but don’t turn it on). Repeat cooking the rest of the chicken. Resist eating a chicken breast straight out of the pan like I did. They are seriously yummy even without the decadent sauce.

In the same skillet, add garlic and saute for approximately 1 minute. Add chicken broth and tomatoes and bring to a boil over medium heat. Stir occasionally to loosen browned bits from the bottom of the pan.
Stir in cream and cream cheese and bring to a boil and stir for one minute making sure to stir out any lumps of cream cheese.

Reduce heat to low add Italian cheese, basil, chives, remaining 1 teaspoon Italian herb seasoning and a dash of salt and pepper. Stir sauce and cook until heated through and thickened (about 5 minutes).

Serve by placing a chicken cutlet over the pasta and then drizzle with the sauce.