
Crispy Chicken with Creamy Italian Herb Sauce and Pasta (adapted from Jamie Cooks It Up!)
3 large chicken breasts
4 c. corn flakes
¾ c. flour
1 t. salt
1 t. black pepper
½ c. low fat milk
3 T. olive oil
12 oz. pasta
For the Sauce:
1 (10 oz) container Philadelphia Cooking Cream (Italian Cheese and Herb)
1 can cream of chicken soup
1 c. chicken broth
½ c. low fat milk
2 T. fresh chopped parsley

3. Cook the pasta according to the package directions. Drain and set aside.
4. Heat the olive oil in a large skillet over medium high heat.

6. Remove the chicken to a plate and cover with foil. In the same pan you cooked the chicken in add the chicken broth, Philadelphia Cooking Cream, cream of chicken soup, and milk. Whisk the sauce until well combined. Cook for 5 minutes or until warm and bubbly.
7. Put the pasta on a plate and top with the sauce. Place a piece of chicken on top of the pasta and drizzle with the sauce. Garnish with fresh parsley.
Dawnye7
That looks so good.
Sarah E.
I loved this recipe - it's so delicious. I didn't think I would like the sauce but I did!
The Home Cook
We really liked this but I made a few changes to this that I think you'd like, if you want to check out my blog.