Monday, October 11, 2010

Creamy Basil Parmesan Chicken & Pasta

From Shirley Evans

chicken pieces                         
buttermilk                         
flour
1 c. milk                                    
basil                                                    
paprika
garlic powder                          
onion powder                    
Alfredo sauce
sun-dried tomatoes                 
Romano cheese                      
linguine
parmesan cheese

Coat chicken pieces in buttermilk and dredge in flour. Brown chicken in skillet.

Remove from pan. Put in oven-safe dish and bake at 350 degrees until done.

In chicken pan add milk  and seasonings. Add Alfredo sauce, sun-dried tomatoes and Romano cheese. Simmer. Serve over linguine pasta. Grate on parmesan cheese.

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