Categories: Pasta

Ingredients

• Breading:
• 1 cup plain breadcrumbs
• 2 tbsp flour
• 1/4 cup grated Parmesan
• For dipping:
• 1 cup milk
• Chicken:
• 2 chicken breasts
• Vegetable oil, for frying
• 2 cups cooked linguine
• 2 tbsp butter
• 3 tbsp olive oil
• 2 tsp crushed garlic
• 1/2 cup white wine
• 1/4 cup water
• 2 tbsp flour
• 3/4 cup half-and-half
• 1/4 cup sour cream
• 1/2 tsp salt
• 1 tsp fresh parsley, finely diced
• 3/4 cup milk Asiago cheese, grated
• Garnish:
• 1 Roma tomato, diced
• Grated Parmesan
• Fresh parsley, finely chopped

Directions

1. Pound the chicken until it flattens to 1/2-inch thick.

2. Mix the breading ingredients in one shallow bowl and place the milk in another.

3. Heat some oil over medium to medium-low heat.

4. Dip the chicken in the breading, then the ilk, then the breading again. Immediately place into the heated oil.

5. Cook the chicken in the oil until golden brown, about 3 to 4 minutes per side. Remove the chicken and set aside on a plate lined with paper towels.

6. Create a roux by adding flour to heated olive oil and butter over medium heat.

7. When the roux is done, add the garlic, water and salt to the pan and stir.

8. Add the wine and continue stirring and cooking.

9. Add the half-and-half and sour cream and stir some more.

10. Add the cheese and let it melt.

11. Finally, add in the parsley and remove from heat. Add pasta and stir to coat.

12. Divide the hot pasta between serving plates.

13. Top each dish with the chicken, diced tomatoes, and Parmesan before serving.

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