An easy tomato cream pasta paired with chicken cutlets, featuring a rich sauce made from crushed tomatoes, garlic, and heavy cream, topped with parmesan cheese and served with crispy chicken.
1: Heat a pan with olive oil, add grated garlic and stir for 1 minute.
2: Add crushed tomatoes, seasoning and let simmer for 15 minutes, covered.
3: Add in heavy cream, stir and let simmer on low for 5 minutes uncovered.
4: Add in cooked pasta and cheese.
5: Slice chicken cutlets, place on top, garnish with some extra parmesan, and enjoy.
6: Thinly slice the chicken. Season each side generously with seasoning blend.
7: In a separate bowl, mix the panko, breadcrumbs, cheese, and seasonings.
8: Dip the sliced chicken in the half and half then into the breadcrumb mixture, pressing the chicken lightly until all sides are coated.
9: Heat up a pan with the butter and enough olive oil to coat the bottom of the pan.
10: Add the chicken to the pan (don’t overcrowd) and cook until golden brown on each side, about 3-5 minutes per side.
11: Once the chicken is golden brown, remove from pan and drain on a plate with a paper towel.
12: Season with a sprinkle of salt and set aside until ready to serve on pasta.
