Fettuccine and Pink Sauce with Parmesan-Crusted Chicken

Italian food is great for experimenting because the tastes are so subjective. Play with the flavors of this dish until you find something just right for you!

Sauce:

½ batch of Almost Scratch “No Chunks” Tomato Sauce, minus Italian sausage 

1 cup half & half

½ cup shredded parmesan

1 pkg. fettuccine noodles, prepared per package instructions

Chicken:

2-4 boneless, skinless chicken breasts, pounded thin

Salt and pepper to taste

1 egg, beaten

½ cup shredded parmesan

½ cup panko breadcrumbs

3 T. olive oil

Prepare Almost Scratch “No Chunks” Tomato Sauce (or thaw from frozen).

Meanwhile, pound chicken with mallet until thin; season with salt and pepper. Beat egg into a shallow dish; mix parmesan and breadcrumbs on a plate. Dip each chicken breast into the egg, then coat on both sides with breadcrumb mixture. In a large skillet, preheat oil over medium heat. Cook chicken until golden brown on each side and cooked through. Cover with foil and set aside.

Stir in half & half and parmesan into smooth tomato sauce. Simmer approximately 5-10 minutes more, until flavors combine and sauce is heated through. Serve sauce over prepared fettuccine and top with chicken.