Parmesan Crusted Chicken

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1 C. plain bread crumbs

2 T. flour

1/4 C. parmesan cheese

1 C. milk

8 – 10 chicken tenders

2 C. dry bowtie pasta

2 T. butter

3 T. olive oil

2 t. garlic crushed

1/2 C. white table wine

1/4 C. water

2 T. flour

3/4 C. half and half

1/4 C. sour cream

1/2 t. salt

1/8 t. basil leaves

3/4 C. asiago cheese

Garnish:

8 broccoli florets and 4 mushrooms that have been lightly steamed.

1/4 t. crushed red pepper flakes

Prepare pasta according to package directions. Cook to ala dente and drain the pasta.

Wash and drain (dry) chicken strips. Mix bread crumbs, flour, parmesan cheese together. Place milk in a small bowl for dipping. dip chicken first in the bread crumbs, then the milk and back in the bread crumbs.

Add the oil to a skillet and heat to medium. Add the chicken strips and fry to golden brown. Remove from pan and drain chicken.

In a sauce pan melt butter and add olive oil. Whisk in flour and stir until blended. Add garlic and stir in wine. Immediately add half and half, water and sour cream. When mixture is smooth and blended add the asiago cheese. Stir in the basil and remove from heat.

To serve: Place 2 cups pasta in individual dishes. Spoon 1/2 to 3/4 cup sauce over pasta. Add broccoli and mushrooms. Place parmesan chicken on pasta and sprinkle with the red pepper.

Recipe adapted from the Olive Garden.