Crispy Chicken with Basil Spinach Pasta

Monday night dinner... I sure dirtied a lot dishes... too bad I got stuck cleaning them up while Hearn went to pick the dog up from the groomers!

Chicken:

1lb boneless, skinless chicken breasts, pounded to 1/4 inch and cut into four equal pieces
2-3 tbsp flour
1 egg
1 c panko bread crumbs
1/2 tbsp garlic powder
1 tsp parsley
1/2 c EVOO

Pasta and Sauce:
12 oz of pasta
2 tbsp butter
1 tbsp flour
3 garlic cloves, minced
1 c heavy cream
1/2 c milk
1/2 c parmesan cheese
1/2 c mozzarella cheese
1 tsp black pepper
1/2 c frozen spinach, defrosted and drained well
10 basil leaves, chopped

Preheat oven to 325 F.  Combine panko with garlic powder and parsley in a small bowl.  In two other small bowls, place egg and flour.  In a large non stick skiller, heat EVOO over medium to high heat.  Coat chicken in flour then egg then panko mixture and place into skillet.  Cook 2-3 minutes per side or until golden brown and transfer to baking sheet, placing in preheated oven to keep warm and finish cooking if needed.

Cook pasta according to directions and drain.  In a medium saucepan, melt butter.  Add garlic, cook 1 minute.  Add flour, cook 1 minute.  Slowly whisk in milk and heavy cream.  Bring to soft boil, stirring often and add cheeses gradually.  Continue to stir until cheese is melted and sauce has thickened.  Add pepper, spinach, and basil leaves.  Combine sauce with pasta and serve with chicken on top.  Serves 3-4 if making a salad as well.