Tonight we had Parma Rosa Chicken, it turned out pretty good but next time i am going to try and use chicken cutlets or tenders; which i like to work with more.
1 package Parma Rosa Sauce mix (combing with 1.25 C milk and 1 T margarine)
2 chicken breasts butterflied open to make 4 thiner pieces
Any small tube pasta
mozzarella cheese
Italian bread crumbs, flour, and 1 egg -- for breading chicken
Bread chicken in flour then egg then bread crumbs and pan fry in a little EVOO. Boil pasta while chicken is cooking. In a saucepan make Parma Rosa Sauce. When chicken is done place on baking sheet, top with cheese, and put in oven until the cheese melts. When pasta is al dente drain and mix with sauce. Place pasta on plate and top with chicken.
*Today at work i made TONS of chili, slow cooker beef sandwiches, and Thai Noodles with Peanut Sauce (very good... i'll get the recipe and post it asap)
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