Ingredients
2cupdry bow tie pasta
4broccoli florets
2white mushrooms,quartered
1cupplain breadcrumbs
2tbspsall-purpose flour
¼cupKraft Parmesan cheese
1cupmilk
6chicken breast strips,thick pieces, or chicken tenders
vegetable oil,for frying
2tbspsbutter
3tbspsolive oil
2tbspsgarlic,crushed
½cupwhite table wine,(Chablis)
¼cupwater
2tbspsall-purpose flour
¾cuphalf and half
¼cupsour cream
½tspssalt
⅛tspsbasil leaves
¾cupAsiago cheese,mild, finely grated
¼tspred pepper,crushed
Preparation
Prepare pasta according to package directions.
Lightly steam broccoli and mushrooms.
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 breaded chicken in a frying pan with heated oil and fry at medium to medium-low temperature until golden and cooked through.
Remove chicken from the pan and drain.
In a saucepan over medium heat, melt butter then add olive oil. Whisk in flour until the mixture is blended.
Quickly add garlic, water, and salt. Stir well.
Add wine and blend. Immediately add half and half and sour cream. Stir to combine.
When the mixture is smooth, add grated Asiago cheese and stir until melted.
Finally, sprinkle fresh basil in the sauce and stir lightly. Remove from heat.
Place 2 cups of pasta in individual pasta dish.
Spoon about ½ to ¾ cup sauce over pasta. Top with broccoli, mushrooms, and Parmesan chicken, and red pepper flakes.
Top with grated Parmesan cheese if desired.
