Chicken Kiev Pasta

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter (unsalted)
• 1 pound chicken breasts (skinless and boneless, cut into bite size pieces)
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 3 cloves garlic (minced)
• 1 medium onion (chopped)
• salt and pepper (to taste)
• 12 ounces penne pasta (uncooked)
• 2 1/2 cups chicken broth
• 2 cups milk
• 1/4 cup fresh parsley (chopped)
• 1 cup Parmesan cheese (freshly grated)
• 1 tablespoon butter
• 1/2 cup breadcrumbs (preferably Panko)
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley

Instructions

1. 1

   Add the oil and butter to a Dutch oven or large skillet and heat over medium heat. Season the chicken with the garlic powder and dried parsley then add to the pot and cook until no longer pink and starts to brown.

2. 2

   Add the onion and garlic and cook for another 2 to 3 minutes until the onion starts to soften a bit. Season with salt and pepper.

3. 3

   Add the penne pasta, chicken broth and milk to the pot, stir and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes until the pasta is fully cooked, stirring occasionally. Add more liquid if needed.

4. 4

   Stir in the Parmesan cheese and fresh parsley.

5. 5

   Add the tablespoon of butter to a skillet and melt over medium heat. Stir in the breadcrumbs, 1 teaspoon garlic powder and 1 tablespoon of dried parsley. Cook until crispy and golden.

6. 6

   Sprinkle breadcrumbs over pasta and serve.