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1
SAUCE:
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2
~~NOTE: Before you start the sauce, put your breasts on a griddle and cook them, be sure to keep an eye on them.~~.
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3
Put the garlic, basil and olive oil in the food processor and whirl it up until it is mixed well throughout. A blender or just slicing by knife works fine if you do not own a food processor. Set aside.
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4
In a small saucepan: combine cornstarch, milk, and cheese. Mixture should be kind of runny, if not add some milk until desired consistency.
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5
Once you have reached a desired consistency, add the garlic mixture to the cause and bring to a low boil.
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6
After the sauce has boiled put it through a small wire sift to get any clumps of starch out. Set aside
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7
CHICKEN:
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~~NOTE: Before you start the chicken, start the water for your pasta~~.
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Cut your cooked chicken breasts into 2-3 inch pieces and put into a frying pan on low heat.
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Add the cheese, breading, and garlic and turn the heat to Medium-High so that the cheese can melt and the breading will stick.
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11
~~Check your water, if it is boiling, add the pasta.~~.
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When all the cheese is melted and the chicken pieces are covered, remove them from the heat.
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13
FINISHING:.
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Drain the pasta and then re-sift the sauce onto the noodles.
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15
Mix the sauce and noodles and then add the chicken.
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Mix all together in a pot and serve warm.
