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Pasta Milano
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| Ingredients | |
| 1 pack | portobello mushrooms |
| 1 pack | sundried tomatoes |
| roasted red pepper | |
| 5 | garlic cloves |
| 2 table spoons of butter | |
| 1 quart | heavy whipping cream |
| 1 cube | vegetable buoillion |
| 2 cups | water |
| Ground pepper | |
| Half of a barch basil | |
| salt | |
| 1/2 bag | shredded Parmesan cheese |
| Italian seasoning | |
| Garlic powder | |
| Corn starch | |
| Pasta | |
| Panko bread crumbs parmesan herb | |
| Thinly sliced boneless Chicken breast | |
Directions
1. Mix butter and sundried tomatoes with garlic and sauté
2. Portobello mushrooms with garlic and butter sauté and then let the water burn out
3. Add the heavy whipping cream i to the sundries tomato sauté
*if you use half and half milk and cream you should add table cream can (found in Mexican aisle)
4. Add fresh basil and parmesan cheese (put little bit at a time) to the heavy whipping cream
5. Make the vegetable broth using the vegetable bouillion cubes
6. Add ground pepper to the half and half mix
7. Add the vegetable broth and then check the salt and add if needed
8. Add a little bit of corn starch to thicken then sauce. Mix a little bit separately first and then mix it together with the rest of the sauce.
9. Crack an egg and whisk it an pour it in a plate
10. Pour the bread crumb in another plate.
11. Dip the chicken into the egg and then the bread crumb and put in frying pan.
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