This is one of those traditional meals that is just so good everyone leaves the table happy. Crispy Chicken Tenders Over Pasta with Cream Sauce!
Crispy herb breaded chicken served on top of tender pasta and warm tomatoes and then topped with a creamy sauce with a hint of garlic and lemon!
All made from scratch using organic ingredients. Such a wonderful comfort meal!
The Recipe: Parmesan Crusted Chicken Tenders Over Pasta with Cream Sauce
Tips and what you need: You will be cooking chicken and pasta at the same time. If multi tasking isn’t your bag, recruit someone to help! You will need a large stock pot, a wire cooling rack and a good sea salt! I buy the tub to save money.
You will also need a good non stick pan. I recommend Xtrema Ceramic, the naturally non stick, non toxic way to cook!
This recipe has quite a few steps, but don’t be intimidated. Just take one step at a time and it will all flow. When making this recipe there four important "c's" to remember: 1. Chicken, cut into tenders about a 1/4 inch thick. 2. Coating, the glue that keeps the crumbs on the chicken. 3. The crust, made with panko bread crumbs and fresh herbs and spices. 4. Last but not least the cooking! Pan must be hot so the bread coating is crispy but not hot enough to burn the bread.
- Chicken Tenders 1 lb (store bought, or make your own by slicing chicken breast into 1/4" pieces)
- 2 egg whites
- 2 teaspoons cornstarch
- juice from half a lemon
- 1 cup bread crumbs panko plain
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- Zest of 1 lemon
- ½ cup grated fresh Parmesan cheese
- 1 pint heavy cream
- 1 T butter
- 1 T flour
- 2 cloves garlic minced
- zest of 1 lemon
- juice of 1 lemon
- 2 tablespoons freshly chopped sage pinch of sea salt and pepper
- 1 lb linguine cooked to package instructions
- 4-5 roma tomatoes chopped
- 2 cloves garlic
- Sea salt to taste
- 3 T cup Olive Oil
- Pine Nuts optional
Chicken tenders should be about ¼ inch thick. If they are thicker, place between two sheets of parchment paper and pound with a rolling pin till they are about a ¼ inch thick. Set aside.
In a shallow dish combine egg whites, corn starch and lemon juice.
In another large shallow dish combine all crumb ingredients and toss well.
Dip chicken tenders in egg mixture and coat both sides with bread crumb mixture.
If it falls off, press more on. The egg coating acts as a ‘glue’ to hold crumbs on to chicken.
After coating with bread crumbs allow chicken tenders to “rest” on a wire rack for ½ hour.
Combine tomatoes and a pinch of sea salt in a large flat bowl with a paper towel in the bottom bowl. Cover and let sit until pasta is ready. Start cream sauce.
In a pot, melt butter on med heat. When melted add salt, pepper and flour. Whisk till a ‘roux’ forms, this will thicken your sauce. Slowly add cream while whisking. When cream thickens slightly lower heat and add lemon zest, salt, pepper and lemon juice. Simmer on low heat for 5 minutes. Add sage and lower flame to keep warm till chicken is ready. Start a large pot of water to cook pasta according to package directions.
You will start the chicken and the pasta at the same time.
After chicken has rested for a half hour and you have started the cream sauce and the pasta water, use a non stick skillet to sauté chicken on med/high heat in olive oil till golden and crisp, about 4-5 minutes each side, chicken is thin so it cooks quickly. Be sure pan and oil are hot before adding chicken. After placing chicken in pan to cook, add pasta to water, stirring frequently while keeping an eye on chicken.
Cook pasta. When pasta is al dente, drain into a colander without rinsing, remove paper towel from under tomatoes and immediately place hot pasta on top of the tomato mixture. The heat from the pasta will warm the tomatoes without making them mushy. Drizzle the pasta with olive oil and sprinkle with sea salt, toss.
Place pasta and tomatoes on plate, top with chicken and sage cream sauce. Enjoy!
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