Ingredients
Equipment
Method
Preparation
- Combine breadcrumbs, flour, parmesan cheese, paprika, garlic powder, salt, and pepper in a bowl.
- Break the egg into another bowl.
- Dip each chicken strip in the egg mixture and toss in the breadcrumbs.
- Make the pasta according to the package instructions.
Cooking
- Heat a non-stick skillet to high and add half of the butter.
- Cook the chicken until fully browned on both sides, reserve and cut into strips.
- Add more butter to the skillet and add the minced garlic. Cook for 1 minute then add the flour; cook until thoroughly mixed.
- Add the milk, cooking for a few minutes or until the sauce thickens. Stir in the parmesan cheese until melted.
- Add the pasta to the skillet and mix well to coat in the sauce.
- Serve the pasta topped with chicken and fresh parsley.
Nutrition
Notes
Feel free to customize by adding your favorite veggies like spinach or sun-dried tomatoes. This dish can be stored in the fridge for up to three days and reheated gently on the stovetop with a splash of milk.