Heat a deep pot with water over high heat until it comes to a boil. Add salt, and when it returns to a boil, cook the pasta according to the package instructions. Drain, cool, and set aside.
To bread, dip the chicken in flour, then in egg, and finally in breadcrumbs, pressing to compact; place the breaded breasts on a plate and set aside.
In a skillet, heat the oil over medium heat for 5 minutes. Fry the breaded chicken on each side for 5 minutes, remove from the oil, and place on a plate lined with paper towels to absorb excess oil.
On a cutting board, slice the breaded chicken into strips. Set aside.
In a bowl, mix the whipping cream with McCormick® Mayonnaise with BBQ and add the pasta, seasoning with salt and pepper. Set aside.
In a baking dish, combine the pasta with the sauce, the chicken cut into strips, the cheese, and bake for 10 minutes at 180 °C, or until it is golden brown. Remove from the oven and garnish with parsley. Enjoy with a delicious salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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