“This is a simple recipe for two, but I have doubled it to serve four. It is from Paula Deen's magazine.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
  2. Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
  3. In a large skillet, heat 2 tablespoons olive oil over medium heat.
  4. Add chicken, and cook for 4 minutes.
  5. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
  6. Cut chicken crosswise into 1/2-inch-thick slices.
  7. For cheesy pasta, in a large skillet, melt butter over medium heat.
  8. Add garlic and ham; cook for 2 minutes.
  9. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
  10. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
  11. Add cheese, stirring until melted.
  12. Add hot cooked pasta to pan, tossing gently to coat with sauce.
  13. Spoon creamy cheesy pasta onto serving plates.
  14. Place sliced chicken over pasta.
  15. Garnish with fresh thyme, if desired.

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