Parmesan Chicken with Lemon Pasta

Ingredients

• Garlic

  Raw

  2 clove or 6g

• Kitchen Basics Unsalted Chicken Broth

  Unsalted Chicken Broth

  24 ounces or 300g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Heavy whipping cream

  Fluid

  0 cup, fluid or 0g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Chicken Tenderloins

  Cub

  0 pieces or 0g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  4 breast, bone and skin removed or 688g

• 100% Grated Parmesan & Romano Cheese

  Giant

  4 tbsp or 20g

• Instant Sodium Free Granulated Broth, Beef

  Herb Ox

  2 packet or 8g

• Chicken thigh

  Broilers or fryers, meat only, cooked, stewed

  0 thigh, bone and skin removed or 0g

• Chicken breast tenders

  Uncooked

  0 tender, raw or 0g

Directions

1. Mix 1/4 cup Parmesan and panko in shallow dish. Dip chicken in egg. Coat chicken evenly with panko mixture. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil, as needed. Remove chicken from skillet; keep warm.
2. Stir wine and garlic into skillet, stirring to release browned bits from bottom of skillet. Stir in chicken stock, lemon juice, cream and remaining sea salt. Reduce heat to low; simmer 5 to 8 minutes or until sauce is slightly reduced.
3. Toss pasta in sauce and stir in remaining 2 tablespoons Parmesan cheese. Serve with chicken and garnish with fresh lemon wedges and chopped parsley, if desired.
4. (source: https://www.mccormick.com/kitchen-basics/recipes/main-dishes/crispy-parmesan-chicken-with-lemon-pasta)

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