Categories: Pasta

Ingredients

• 4 chicken breasts
• 3 large eggs
• 1/4 cup milk
• 1 cup Panko
• 1/2 cup grated Parmesan
• 3 tsp chopped fresh parsley
• 1 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 tbsp chopped garlic
• 1/2 cup flour
• 1/2 cup unsalted butter
• 4 garlic cloves, minced
• 1/4 cup flour
• 1 cup white wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan
• 1/4 tsp black pepper, to taste
• 1/2 tsp salt
• 8 halved cherry tomatoes
• 1/4 cup chopped spinach
• 4 tbsp olive oil
• 20 oz. package cooked tortelloni
• 4 lemon wedges
• 8 roasted garlic cloves
• Chopped parsley, for garnish

Directions

1. Flatten the chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approx. 1/2" thick.

2. In a flat-bottom bowl, whisk the eggs and mix together.

3. Mix breadcrumbs, cheese, parsley, Italian seasoning, and pepper. Transfer to a flat plate.

4. Dredge the chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.

5. Melt the butter in saucepan over medium heat. Add minced garlic and saute for 1 minute. Add flour and stir well until blended.

6. Add the wine, broth, cream and cheese and bring to a boil. Reduce heat and simmer for 5 minutes until mixture starts to thicken. Add roasted garlic, pepper, and salt. Stir until well blended.

7. Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.

8. Heat olive oil in a frying pan over medium-high heat. Add the breaded chicken to the pan and cook for 3 to 4 minutes per side until both sides are golden brown.

9. Add pasta to sauce and blend well.

10. Transfer chicken to a large platter and garnish with the parsley and lemon wedges. Serve with the pasta.

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