Ingredients

How to make it

  • 1.— In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian
  • seasoning. Dredge chicken breasts in the mixture, shaking off any
  • excess.
  • 2.— Heat 3 tablespoons of olive oil in a large skillet. Cook chicken
  • breasts two at a time over medium-high heat until golden brown and
  • crisp, or until the internal temperature reaches 165 degrees F. Add
  • more olive oil for each batch as necessary.
  • 3.— Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
  • 4.— Cook pasta according to package directions. Drain and set aside.
  • 5.— Heat 2 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of parsley and tomatoes. The sauce is done when it is bubbling throughout and has started to thicken.
  • 6.— Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    Wonderful rendition. Very close to the kid's Olive Garden favorite
    Was this review helpful? Yes Flag
  • strollernut 7 years ago
    So...where's the potato crust recipe? I'd love to try it!
    Was this review helpful? Yes Flag
  • darbar 7 years ago
    Sound delicious!
    Was this review helpful? Yes Flag

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