Crispy Chicken Fritta

1

Cook cavatappi pasta according to directions on the package. Drain and set aside.

2

Butterfly 2 boneless chicken breasts and then cut them in half.

3

Pour some bread crumbs, flour, parmesan and Italian seasoning into a container and stir well.

4

Pour some milk into another container.

5

Take a piece of chicken and coat it in bread crumbs.

6

Return the chicken to the bread crumbs and coat well. Dip in milk again and then return to bread crumbs one last time.

7

Repeat the process with the remaining 3 pieces of chicken.

8

Heat 1/2 inch of oil in a skillet over medium heat. Add the chicken to the skillet when the oil is hot.

9

Cook until the bottoms are nicely browned and then flip to brown the other side.

10

Transfer cooked chicken to a wire rack to drain the grease.

11

Heat some butter and garlic puree in a skillet.

12

Add some all purpose flour and stir well.

13

Add some chicken broth and cream and whisk well.

14

Add some Italian seasoning, salt and pepper to the skillet and whisk.

15

Add the cooked cavatappi to the skillet and stir until all of the pasta is coated in the sauce.

16

Add some shredded Asiago cheese to the pan and stir until cheese is melted.

17

Slice the chicken breasts and serve on top of the pasta.