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Chicken:
Thin sliced boneless chicken breast works best for this recipe. As many as desired.
3/4 cup bread crumbs
1/4 cup parmesan cheese
1 cup egg whites
2tbls flour
vegetable oil
Mix bread crumbs, cheese and flour. Dip chicken in egg whites. Then coat in bread crumb mixture. Cook in a pan of vegetable oil. Replace oil if necessary between pieces of chicken.
Pasta sauce:
1tbls butter
1 red bell pepper
1 yellow bell pepper
3/4 of a small red onion (or about half of a large one)
3 whole garlic cloves (minced)
1tsp crushed red pepper
1 1/4 pints whipping cream
1 cup low salt chicken broth
4tbls fresh basil (looks like a lot, but fear not)
1 cup parmesean cheese
1 package bow-tie pasta
salt and pepper to taste
Sautee diced bell peppers and onion in butter until crisp. Add garlic and crushed red pepper. Sautee until well mixed. Add whipping cream and chicken broth. Keep on a low simmer for 3-4 minutes. Add basil and parmesean cheese, stir occasionally until it begins to thicken. Remove from stove and add to cooked bow-tie pasta. Sauce will thicken a little more as it cools. Add salt and pepper to taste. Top coated bow-tie pasta with cooked breaded chicken for complete meal!
Delightful!