Monday, November 7, 2011

Fettuccine and Pink Sauce with Parmesan-Crusted Chicken

Italian food is great for experimenting because the flavors are so subjective. Play with the taste of this dish until you find something just right for you!

Sauce: 
1 cup half & half
½ cup shredded parmesan

1 pkg. fettuccine noodles, prepared per package instructions

Chicken:
2-4 boneless, skinless chicken breasts, pounded thin
Salt and pepper to taste
1 egg, beaten
½ cup shredded parmesan
½ cup panko breadcrumbs
3 T. olive oil

Prepare Almost-From-ScratchTomato Sauce (or thaw from frozen).

Meanwhile, pound chicken with mallet until thin; season with salt and pepper. Beat egg into a shallow dish; mix parmesan and breadcrumbs on a plate. Dip each chicken breast into the egg, then coat on both sides with breadcrumb mixture. In a large skillet, preheat oil over medium heat. Cook chicken until golden brown on each side and cooked through. Cover with foil and set aside.

Stir in half & half and parmesan into smooth tomato sauce. Simmer approximately 5-10 minutes more, until flavors combine and sauce is heated through. Serve sauce over prepared fettuccine and top with chicken.


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