I found this recipe on Jamie Cooks It Up. SOooo good. The sauce is so rich and creamy!

What you'll need:

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 tsp salt
1/2 C milk
6 tbsp olive oil
1 12 oz package of bowtie noodles
fresh parsley, chopped, optional

for the sauce:
1 10 oz container Philadephia Cooking Cream (Italian Cheese & Herb flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
Its easiest to start your pasta first so that it is ready by the time your chicken and sauce is...

Start a pot boiling and when you got some good bubbles going you'll add your pasta 


BUT you can start your chicken while you wait for your water to heat.

Separate your flour, milk and crushed cornflakes into three separate bowls.

You want to defrost your chicken and then start at your first bowl with the flour in it.

Dip your chicken in the flour and coat both sides.

Lay out your flour coated chicken on a baking sheet and place in your freezer for about five minutes.

While your waiting heat up your oil in a large frying pan.
When you get your chicken out of the freezer and go to your next bowl, the milk.
Next coat your chicken in the cornflakes...
Throw your chicken onto your frying pan on the hot oil. 

Brown your chicken, about 3-5 minutes on each side. 

Lower the heat  and cover the chicken to make sure the chicken was cooked throughly. This should take 7-10 minutes.
Remove your chicken and set aside. Make sure you cover them in foil to keep warm. Make sure you are also checking your noodles to keep them from going too soft.

Next up is to make your sauce...
Add your cooking cream,
Your cream of chicken & 
...your chicken broth.

Stir everything together, serve over your pasta with your sliced chicken on top.

YUM!
 
 
I am so in love with this right now! I tried this Tomato Basil Chicken last night for the first time. 

I got the original recipe here.

Sooo good. I had it for left overs for lunch today. Just. as. good.

Try it. 

Seriously.
What you'll need:

2 Chicken breasts
2 Tbsp Olive oil
2 C fresh tomatoes, chopped
   *about 3 tomoatoes
2 tsp minced fresh garlic 
4 Tbsp cold butter
1/2 C fresh basil, chopped
Salt & Pepper, to taste
Pasta
   *I used Mostaccioli
Parmigiano reggiano cheese, for garnish (I didn't know where this was so I didn't use it; still good)

Start by defrosting your chicken and starting your water for your pasta.

While your chicken is defrosting you can also chop your tomatoes and basil.
You will also want to heat your oil, you need it hot! I put mine to medium heat.
The water for your noodles is hopefully boiling by this point. Go ahead and toss in your noodles to get them going.

Once you meat is thawed out beat it. 

Yes.

I did just say beat your meat. This is the time to let out some pent up frustration. Plus, its pretty fun, not going to lie. 

I used a rolling pin because I'm not fancy enough to have a mallet.
You don't want them to break apart just get them thinner so they are easier to cook.

Add some salt and pepper on you chicken and then toss them in the the pan. 

Watch out! You don't want to be splashed by hot oil. 

I used tongs to avoid getting hit.
Let your chicken cook for about 4-5 minutes on the first side...
Cook the other side for about 4-5 minutes as well...

Next you will want to add your tomatoes, again be careful of flying oils!
Next add your fresh basil. It smells so good!
Add your garlic...
And butter...
Then give your pan a good stir. 

You want all your yummy ingredients to meld together.
Let your sauce heat through and simmer for a minute. 

Your noodles should about ready; once the noodles are done to your liking drain them.

Serve your sauce over your noodles in individual bowls.
 
 
Alright alright so this one doesn't actually have a particular recipe either, mostly because it is so simple. I make variations of this all the time. Enjoy!
What you'll need:

1 lb Meat 
*(You can use Chicken, Steak, Kalbalsa Sausage etc.)
1-2 Bell Peppers, chopped
1-2 Zucchini, sliced
1 Onion, chopped
1/2-1 C Carrots, chopped
1/4 C Soy Sauce
1 1/2 C Rice, prepared
Start by cooking your rice, I usually make about 1 1/2 C for Jake and I; I usually have enough left overs to make 4 complete servings.

Throw your meat in your pan and let it cook. Add you veggies and let them saute' in your meat juices.
Jake doesn't like soft zucchini or carrots so I throw those in at the very last...
Throw in your Soy Sauce and serve over rice.

Sometimes if I have a package stir fry mix I throw that in too. The packets are good if you want more of a sauce; the soy sauce just adds flavor not a thickness.
 
 

What you'll need:

2 C rice, cooked
1-1/2 lb Chicken, boneless & skinless
1 C peas & carrots, frozen
1 Onion, chopped
2 Cloves garlic, minced
2 Eggs
3 Tbls Sesame oil
1/4 C Soy sauce


Start by getting your rice started. I use a rice cooker so once I throw my water, rice & salt and it does all the work. Love that thing. I think I've mentioned that before...
Start your chicken; I cut mine into little pieces, threw in some oil and fried those babies up.
While your chicken is frying chop up your onion. 

By the way, Jake loves onions so naturally I am using/cutting them all the time. Jake showed me a trick for cutting them without fighting to peel off all the skin. Start by cutting on the butts of your onion. Next, you cut your onion down the side through a layer of thick onion. Take off that complete layer and all the flaky skin layers goes with it! Bam!

Moving on...
In a separate pan heat up your sesame oil and throw in your onions, garlic and your vegetables.
Saute' your veggies until they are heated through and the onions almost transparent...
Check on your rice; fingers crossed that its almost done!

Throw your eggs in with your veggies next...
Fry your eggs in your veggies and then add in your rice and Soy sauce.
Stir, stir, stir it up...love Bob Marley. 

And there you have it, your very own home made fried rice!