12 oz box Pasta (penne, ziti, rigatoni or whatever)
1 lb chicken boneless skinless breast
2 egg whites, lightly beaten
1 cup finely grated Parmesan cheese
1cup Bread Crumbs
1 small onion, diced
2 garlic gloves, diced
4 TB butter
4 TB olive oil
1/2 c chicken broth
8 oz Tomato Sauce
1 cup heavy cream (or skim milk thickened with corn starch)
Fresh Parsley and Basil (to taste)
Salt and Pepper (to taste)
Cook pasta according to directions.
Mix bread crumbs and cheese. Dredge chicken breasts in egg and coat in bread crumb mixture. Heat 2 TB butter and 2 TB oil in skillet, brown both sides of chicken until juice runs clear. Set aside.
Instructions for sauce from The Pioneer Woman:
Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your low-sodium chicken broth. Let the broth evaporate for a few minutes, stirring occasionally. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
Mix sauce and pasta. Slice chicken in strips. Top pasta with chicken, serve.
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