Herb Crusted Chicken and Pasta in Tomato Basil Cream Sauce

1. 1

   Cook pasta according to package directions.

2. 2

   If the pasta gets done before the rest of the meal, drain it and toss it with a little oil or butter to keep from sticking.

3. 3

   Place bread crumbs and two teaspoons of Italian herb seasoning in a dish (loaf pan works well) and mix.

4. 4

   Place milk and egg in a separate shallow bowl and mix well.

5. 5

   In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil on medium heat.

6. 6

   Dip the chicken in the egg mixture, then coat with crumb mixture.

7. 7

   I recommend that you cook the chicken in two batches adding more butter and oil to the pan if necessary.

8. 8

   Cook chicken in the skillet until browned and cooked through flipping halfway through (about ten minutes total).

9. 9

   Remove chicken from the skillet and keep warm (I put it on a plate and in the microwave but dont turn it on).

10. 10

    Repeat cooking the rest of the chicken.

11. 11

    Resist eating a chicken breast straight out of the pan like I did.

12. 12

    They are seriously yummy even without the decadent sauce.

13. 13

    In the same skillet, add garlic and saute for approximately 1 minute.

14. 14

    Add chicken broth and tomatoes and bring to a boil over medium heat.

15. 15

    Stir occasionally to loosen browned bits from the bottom of the pan.

16. 16

    Stir in cream and cream cheese and bring to a boil and stir for one minute making sure to stir out any lumps of cream cheese.

17. 17

    Reduce heat to low add Italian cheese, basil, chives, remaining 1 teaspoon Italian herb seasoning and a dash of salt and pepper.

18. 18

    Stir sauce and cook until heated through and thickened (about 5 minutes).

19. 19

    Serve by placing a chicken cutlet over the pasta and then drizzle with the sauce.

* Per serving · 4 servings · Values may vary.