A delicious pasta dish that is light and yummy! The chicken pieces are heaven – in fact, you could just make the chicken and use as homemade chicken nuggets!
- 2 lb boneless skinless chicken breast, cut into 1" cubes
- 1 cup flour
- 3 eggs, lightly beaten
- 1 cup Panko Italian bread crumbs
- 2 tbsp olive oil
- 1 cup + 2 tbsp unsalted butter
- 1 tbsp garlic powder
- 3 cups Chicken Broth
- 1 pkg Chicken Gravy
- 1/2 cup Milk
- 1 lemon, juiced
- 1 lb of your favorite pasta
- Parmesan cheese
- Kosher salt
- Black pepper
Add flour to a shallow bowl and season with salt and pepper. To a second shallow bowl, add lightly beaten eggs and season with salt and pepper. To a third shallow bowl, add Panko bread crumbs and season with salt and pepper.
Dredge chicken cubes in flour, shaking off excess. Coat with egg wash and then bread crumbs. Place on a dish and allow to sit for 10-15 minutes while you prepare the other ingredients.
Bring a large pot of salted water to a boil. Cook pasta until al dente.
In a large nonstick skillet, melt 2 tablespoon butter and 2 tablespoon olive oil over medium-high heat. Cook chicken cubes in batches for about 3-4 minutes per side. Remove each batch of chicken to a paper towel-lined plate to drain the excess oil. Add extra olive oil to the pan as necessary if it looks too dry.
Once chicken is finished, turn heat to medium and melt butter in the pan. Add garlic powderand sauté for 1 minute. Add chicken broth, chicken gravy, milk, and lemon juice. Allow to simmer for 8-10 minutes until slightly reduced. Turn heat to low and season with salt and pepper to taste. Add chicken back to pan and allow to simmer on low for 1-2 minutes. Serve over pasta with plenty of fresh grated parmesan cheese.
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