- 2 tbsp olive oil
- 1/3 cup flour
- 1/3 cup bread crumbs
- 1 tbsp garlic salt
- 5 boneless, skinless chicken thighs
- 8oz angel hair pasta, cooked
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 2 cups whole milk
- 1/4 cup pesto sauce
- 1/2 cup fresh grated parmesan cheese
- fresh basil for garnish
Cook pasta according to package directions.
In a large ziplock back add bread crumbs, flour, garlic salt and chicken. Toss chicken to fully coat.
In a heavy skillet heat olive oil over medium high heat. Add chicken and cook 7 minutes a side, or until golden brown. Remove chicken from skillet and set aside.
In same skillet melt butter and add garlic and pesto sauce, stirring continually for 1 minute. Pour in milk and cook until hot, reduce heat and add parmesan cheese and pasta. Stir to combine well.
Add chicken back to the skillet and garnish with fresh basil and more parmesan if desired. Serve warm.