Tonight I made a quick, delicious meal before heading off to class. It was so yummy, I packed it up to go and ate it on my way to school! So easy, I used what I had in the fridge, but you can basically do whatever you want.
Panko Crusted Chicken with Mushroom, Spinach Alfredo Pasta
Not pictured chicken, spices and oil
First I made my quick and easy alfredo sauce:
- 2 T. butter
- 2 T. flour
- 2 C. milk (I used whole)
- salt, pepper, and nutmeg
- 1/2 c. - 3/4 c. grated parm
Slowly add your milk and keep on whisking. Let it come to a simmer, whisk occasionally. Add your salt and pepper and parm cheese. Keep whisking occasionally. You know your sauce is thick when it coats the back of a spoon. Let it sit on warm on the stove, I also grate some fresh nutmeg in my alfredo sauce, gives it a nice taste. If you don't have any don't worry.
When that is done put it aside. Now I took three chicken breasts and cut them into strips. Threw some salt and pepper on them and dipped them in oil. Then I mixed panko bread crumbs with lots of Italian herbs and some parm cheese. I did not measure this, but you want to use quite a bit to get a good flavor. Mix those together and dredge your chicken in it. Heat some oil in a nice big pan and add chicken. Turn once after there is a nice golden color. Because they are strips they don't take long. I believe I did 4-5 minutes each side. Don't over crowd your pan. I did mine in two batches.
So while I was doing all this I made some shell pasta. (don't forget to salt your pasta) Once it was done I added the sauce, mushrooms, garlic and fresh spinach. I added some pasta water to help the spinach wilt some.
Mix it all together and plate some up! I threw some yummy chicken on top and chowed down. It smelled so good! The chicken was nice and crunch and the pasta was yummy.