A fellow co-worker asked me for a quick chicken recipe to cook for himself and a guest. I’ve never been much of a recipe creator but rather more of an expert recipe follower. I’ve just never had the brain cells to throw a few items together and create a Martha Stewart hit. But maybe tonight is the start.
- 1 lb chicken breast, thinly sliced into 6 filets
- 1/4 cup flour
- 1/2 cup seasoned bread crumbs
- 1/3 cup egg substitute
- 1/2 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 5 tablespoons olive oil
- 2 cloves of garlic, minced
- 8 ounces cream cheese
- 1/3 cup milk
- 8 ounces bowtie pasta
- fresh parsley, chopped
- salt and pepper to taste
Heat 2 tablespoons of olive oil over medium high heat and sauté vegetables for 7 to 8 minutes until onions are tender. Add a pinch of salt and pepper. Add garlic and sauté for an additional 2 minutes. Add cream cheese and reduce heat to medium, stirring occasionally to promote mixing. When completely melted, stir in milk.
Meanwhile, prepare batter for chicken. Pat chicken dry. Dredge in flour, dip in egg shaking off excess, and batter in bread crumbs. Heat olive oil over medium heat and cook chicken approximately 3-4 minutes on each side.
Cook pasta according to instructions. Mix cooked pasta with cream cheese/vegetable mixture and serve with chicken. Garnish with fresh parsley.
This was a pretty tasty dish. There’s no need for lots of additional salt because there is salt in the cream cheese. You can always make the cream cheese sauce thinner by adding milk 2 tablespoons at a time. It really depends on your preference. You can definitely grill the chicken and you can also use a different pasta. The entire dish took about 10 minutes to prepare and no more than 30 minutes to cook.