Ingredients:

• 1 C. Plain Bread Crumbs
• 2 Tbsp. Flour
• 1/4 C. Kraft Parmesan Cheese
• 1 C. Milk
• 6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
• Vegetable Oil for frying
• 2 C. dry Bowtie Pasta; cooked and drained
• 2 Tbsp. Butter
• 3 Tbsp. Olive Oil
• 2 tsp. Crushed Garlic
• 1/2 C. Chablis White Wine
• 1/4 C. Water
• 2 Tbsp. Flour
• 3/4 C. Half and Half
• 1/4 C. Sour Cream
• 1/2 tsp. Salt
• 1/8 tsp. Basil Leaves
• 3/4 C. Mild Asiago Cheese; finely grated
• Broccoli Florets; steamed
• White Mushrooms; quartered and steamed
• Crushed Red Pepper

Instructions:

1. In a shallow dish, combine breadcrumbs, flour, and Parmesan cheese. Place milk in another shallow dish.
2. Heat vegetable oil in frying pan.
3. Dredge chicken through milk and the breadcrumb mixture, add to the frying pan.
4. Fry at medium to medium low temperature until golden brown.
5. Remove and drain chicken on paper towels.
6. In a medium saucepan on melt butter and add olive oil.
7. Whisk in flour a little at a time until mixture is blended.
8. Add garlic, water and 1/2 teaspoon of salt - stir.
9. Stir in wine.
10. Add half and half and sour cream stir.
11. When mixture is smooth add grated cheese stir until melted.
12. Sprinkle fresh basil in the sauce and stir. Remove from heat.
13. On each dish, place pasta, sauce, broccoli, mushroom and then chicken. Sprinkle with crushed red pepper and parmm cheese.

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