Madispace

Ingredients

• 2 cups bread crumbs
• 1 cup of all purpose flour
• 3 large eggs
• 4 cloves garlic chopped
• Vegetable oil
• 1 shallot diced
• 1 cup heavy cream
• 4 chicken thighs or 2 chicken breasts sliced in half
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 cayenne powder
• Italian seasoning
• 2 tbsp tomato paste
• 1-2 cups pasta shells(or you can use any pasta noodle you like)
• salt and pepper for taste
• parsley
• grated Parmesan cheese
• 3 tbsp unsalted butter

Instructions

1. Bring a pot of heavily salted water to a boil and begin cooking your pasta as directed on back of the packing. Be sure to reserve 3/4 cup of your pasta water for later, then drain pasta once done.
2. Rinse your chicken and then pat dry. Tenderize your chicken and then set aside. In 3 tub containers(I used my meal prep containers for this) put the flour in one, the breadcrumbs in the second container, and the 3 eggs beat well in the third.
3. Season the container with flour in it with s&p, 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp cayenne, and as much Italian seasoning as you like. Mix well.
4. Season both sides of your chicken with desired amount of paprika, cayenne, Italian seasoning, garlic powder, salt and pepper.
5. Have all 3 containers lined up with the egg container in the center to make things easier, and taking each chicken one by one you will generously dunk the chicken into the egg wash, then the flour, then back into the egg wash, then into the breadcrumbs. Be sure to get both sides of the chicken completely. Set each chicken aside onto a separate plate.
6. In a large pan on medium high heat, fill the pan about 1/2 inch deep with vegetable oil and then put each chicken into the pan. Let each side of chicken cook for about 4-6 minutes depending on thickness of chicken. Make sure chicken temperature is at 165 Fahrenheit before removing off heat. Once cooked, remove chicken from pan and clean out any remaining oil.
7. In the same pan, put 1 tbsp of olive oil and your shallot on medium low heat.
8. After about 2 minutes, add in your chopped garlic, tomato paste, and the reserved 3/4 cup of pasta water. Stir well letting it come to a simmer. Add in your cream and 1 tbsp of butter.
9. Season the sauce generously with Italian seasoning and salt and pepper. Stir well for about 2 minutes.
10. Once sauce has thickened and has mixed well, turn off the heat and add your drained pasta and toss until coated. Place the remaining 2 tbsp of butter divided in the pan and stir in until melted.
11. Serve pasta in bowls and top with chicken. Sprinkle desired amount of Parmesan and garnish with parsley!