6thick pieces of chicken breast strips or chicken tenders
vegetable oilfor frying
2cups dry bow tie pasta
3tablespoons olive oil
2teaspoons crushed garlic
1/2cup white table wine (Chablis)
3/4cup half and half
1/4cup sour cream
1/8teaspoons basil leaves
3/4cup mild, finely grated Asiago cheese
1/4teaspoon crushed red pepper
Prepare pasta according to package directions. 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 in frying pan with heated oil and fry at medium to medium low temperature until golden.
Quickly add garlic, water, and 1/2 teaspoon of salt; stir well. Add wine and blend. Immediately add half and half and sour cream; stir. When the mixture is smooth, add grated cheese; stir until melted.
Finally, sprinkle fresh basil in the sauce and stir lightly. Remove from heat.
Remove and drain chicken. In a saucepan on medium heat, melt butter; add olive oil. Whisk in flour until mixture is blended.
GARNISH: 4 broccoli florets (lightly steamed) 2 white mushrooms, quartered and lightly steamed 1/4 teaspoon crushed red pepper ASSEMBLY: Place 2 cups pasta in an individual pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan chicken on pasta and sprinkle red crushed pepper. Add grated Parmesan cheese if desired.
Remember chicken needs to be at an internal temperature of 165 degrees Fahrenheit to be safe to eat.