Chicken Scallopini with lemon cream sauce + papardelle pasta

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Dinner done delish in 30 minutes or less. A quick and easy skillet to table meal! Thin slices of chicken crisped to perfection on top of a creamy papardelle pasta kissed with light notes of onion, garlic, parsley and lemon. Mix Includes pasta, cream sauce & chicken dredge mixes. Includes easy to follow directions + meal inspirations.
SKU: FMB-0101
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$13.95
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Dinner done delish in 30 minutes or less. A quick and easy skillet to table meal! Thin slices of chicken crisped to perfection on top of a creamy papardelle pasta kissed with light notes of onion, garlic, parsley and lemon. Mix Includes pasta, cream sauce & chicken dredge mixes. Includes easy to follow directions + meal inspirations.

Dinner done delish in 30 minutes or less. A quick and easy skillet to table meal! Thin slices of chicken crisped to perfection on top of a creamy papardelle pasta kissed with light notes of onion, garlic, parsley and lemon. Mix Includes pasta, cream sauce & chicken dredge mixes. Includes easy to follow directions + meal inspirations.

REMOVE 2 clear bags found inside pouch and set aside. One medium sized bag, unlabeled (chicken dredge) + one small bag, unlabeled (cream sauce mix)

CHICKEN DREDGE

YOU WILL NEED:

  • 3 eggs, lightly beaten
  • 2 to 3 chicken breast pieces (boneless, skinless) pounded to ½” even thickness, cut into strips
  • 1/3 cup butter (melted) for your sheet pan

DIRECTIONS

  1. Preheat oven to 400F
  2. Pour melted butter onto a cookie sheet or sheet pan. Spread butter evenly over pan surface.
  3. Empty contents found in medium sized bag into a plate or shallow dish. Spread dredge evenly over your dish
  4. In a separate bowl lightly beat your eggs
  5. Dip your chicken pieces into your eggs and then into your chicken dredge mix. Place each piece of chicken onto your prepared sheet pan, leaving space in between each piece
  6. Bake chicken pieces for 20 to 25 minutes until juices run clear and internal temperature reads 165F. Flip chicken half way through baking process (at the 10 minute mark)
  7. Keep warm until serving

PASTA

YOU WILL NEED

  • Lightly salted pot of boiling water
  • Contents found directly inside your pouch

DIRECTIONS

  1. Bring a large pot of salted water to a boil
  2. Empty contents found directly inside your pouch into your pot of boiling water. Boil pasta until it reaches your desired done-ness – approximately 10 to 12 minutes.
  3. Drain pasta and keep warm

LEMON CREAM SAUCE

YOU WILL NEED

  • Contents found in small unlabeled bag
  • 1 ½ cups milk or water

DIRECTIONS

  1. Add water (starting with 1 cup) along with contents found inside your pouch into a small saucepan
  2. Using a whisk, combine your wet and dry ingredients until fully incorporated. Heat your saucepan over medium heat, stirring your mixture constantly until you reach a light simmer (tiny bubbles). Add more water for a thinner sauce, ¼ cup at a time until you reach desired consistency

Toss your pasta in your lemon cream sauce and top with your chicken pieces

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