This is a simple dish that does take a little time, but the end result was very good. I really like the contrast of the pasta and the crispy chicken.
INGREDIENTS
16 ounces bow tie pasta
2 pounds boneless skinless chicken, cut into bite size pieces
1/4 cup of butter, cubed
2 cans condensed cream of chicken soup (undiluted)
2 cups frozen peas
1 red pepper sliced
1 1/2 cups milk (any you have)
Salt to taste
Pepper to taste
2/3 cup grated parmesan cheese
1 cup dijon mustard
2 cups Panko crumbs
Vegetable oil (enough to shallow fry)
DIRECTIONS
Boil your water. In a large frying pan add enough oil to shallow fry your chicken, heat on medium. You will be able to tell when the oil is ready when you place the handle side of a wooden spoon into the oil and the oil bubbles around the spoon. While the water is coming to a boil and your oil is heating up, put the mustard in one bowl and Panko crumbs in another bowl. Add the chicken to the mustard to coat each piece, once coated add the chicken to the Panko and thoroughly coat each piece. When the oil is ready add the chicken to the pan and cook through turning and browning the chicken until thoroughly cooked. Cook pasta according to package directions. In another large pan on medium heat add soup, peas, pepper, milk, salt and pepper. Heat through. Stir in cheese. drain pasta and add to sauce. Top each plate with the crispy chicken pieces and serve warm.
Enjoy,
