Crispy Chicken with Italian Sauce and Bowtie Noodles #noodle #sauce #soup #healthydinner #easy

Crispy Chicken with Italian Sauce and Bowtie Noodles #noodle #sauce #soup #healthydinner #easy

I initially posted it just about 3 years prior as a supported post by Kraft, featuring their line of Philadelphia Cooking Creams.

This formula has done overly well, positioning as my second most mainstream formula ever. Sweet! In any case, this previous year Kraft suspended their cooking creams. The Italian Cooking Cream was one of the fundamental fixings in this formula.

I have gotten notification from many, a considerable lot of you who have been frustrated 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.

I have balanced the formula, utilizing standard cream cheddar and some essential storeroom staples to season it. The outcome it magnificent and fundamentally the same as my unique formula. Truth be told, on the off chance that you need to make it without making the firm chicken to go with it… you could.

Crispy Chicken with Italian Sauce and Bowtie Noodles #noodle #sauce #soup #healthydinner #easy

Also try our recipe : MINI EGG FRITTATAS #dinner #eggroll #food #familyfood #cooking

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.
  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. 


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