Chicken Parmesan with Bowtie Alfredo Recipe
Try our head chef’s delicious Chicken Parmesan with Bowtie Alfredo Recipe for dinner tonight. Your children are sure to love this pasta recipe!
Ingredients (Pasta) Ingredients (Chicken Parmesan)
1 lb bowtie (farfalle) pasta 4 boneless skinless chicken breasts
500 ml 35% cream 1 cup flour
¼ lb butter or margarine 2 cups bread crumbs
½ cup flour 1 egg
3 cloves fresh garlic crushed 1 cup milk
4 tbsp grated parmesan cheese 1 x 14oz can tomato sauce
4 slices mozzarella cheese
grated parmesan cheese
Preheat your oven to 350 degrees F. Combine egg and milk together in a bowl. Place the flour in a small bowl and the bread crumbs in another bowl. Dust the chicken on both sides in the flour then dip in the egg milk mixture. Then press them into the bread crumbs. Heat a lightly oiled skillet and brown the chicken breasts on both sides. Place the browned chicken in the oven and bake for 15 to 20 minutes. While the chicken cooks, boil a large pot of water for the pasta. Once the water begins to boil, add the pasta and cook for about 8 minutes. In a medium size pot, melt the butter with the garlic and add the flour. Stir until you have a thick paste. Add the cream and parmesan cheese stirring constantly so it does not stick. Top the cooked chicken with a slice of mozzarella cheese and spoon tomato sauce over it to fully cover the chicken. Sprinkle grated parmesan cheese on top. Return the chicken to the oven and bake until the cheese melts and the sauce begins to bubble (about 15 minutes).
Strain your pasta but do not cool it. Pour the Alfredo sauce over the cooked pasta and toss together. Serve immediately.