Thursday, August 25, 2011

Creamy Pasta with Parmesan crusted chicken breast

Hi ! today I have for you my take on alfredo pasta and heavenly parmesan crusted chicken. Its italian, its creamy, its flavorful, its filling and its all here from scratch. lets get right into it.


pasta 1 packet (I used shells but it does not matter)
salt 1 tsp

For sauce

Evaporated Milk - 1 small can.
butter stick - 1
garlic - 4 cloves
Red pepper flakes - 1/4 tsp
Salt - 3/4 tsp
Ground Black pepper - 1/4 tsp
oregano 1/4 tsp


For Pasta :-

Boil a pot full of water. Add salt and cook pasta according to instructions.

On another stove heat a pan and add a butter stick.
To this add finely minced garlic and red pepper flakes. Now add a can of evaporated milk on low heat. stir well.To this add half a packet (1 cup ) of cheese (I used five cheese Italian),
salt ,ground black pepper,oregano and fresh cilantro or parsley.

Drain the cooked pasta and add to this mixture. Check for salt.

You could also add finely chopped and caramelized red onions , capsicum and tomatoes for added taste.

Parmesan crusted Chicken Breast:-

1 cup bread crumbs
1/3 cup All purpose flour
1 egg
chicken breast cut into fine slices 6 (fine slices)
Parmesan cheese - 1/2 packet
olive oil -2 tbl spoons
salt and pepper

Season chicken breasts with salt, pepper and olive oil.
In one bowl add breadcrumbs,all purpose flour and parmesan cheese.
In another bowl add a beaten egg.Now dip chicken breast in dry mixture then in egg and then again in dry mixture.

In a pan heat 4 tbl spoons olive oil and add breasts.cook them to nice golden brown.

Heat oven 350F in a greased pan add the browned chicken breast.add Parmesan cheese
on top and let bake for 5 minutes. check if chicken is done.

assemble and serve

Note: This is not my own recipe. It has been adapted from various sources on the Internet. This listed recipe is how I choose to make it with little modifications and really liked how it turned out