Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Ingredients:
2 Large Chicken Breasts
2 C Corn Flakes
1/2 C Italian bread crumbs
1/2 C flour
1/2 tsp salt
1 Egg
4 Tbl Extra-Virgin Olive Oil
1 12 oz package Bowtie noodles- (I used garden rotini, because we didn't have bowtie)

Sauce:
1/2 cube of Philadelphia Cream Cheese
1 Can cream of mushroom soup or chicken
1 C Chicken Broth
1/2 C milk

Fresh Parsley, chopped

Instructions:
1. Place corn flakes in a ziploc bag, seal bag, and roll several times over bag until it forms bread crumbs, mix with the italian bread crumbs
2. Add the salt to the flour and place in a bowl, place egg in separate bowl and whisk, and place bread crumbs in a separate bowl. There will be 3 separate bowls for the breading of the chicken
3. De-frost your chicken breasts, and trim off excess fat. Then dip each breast first in the egg, then the flour, and lastly in the bread crumbs
3. Place chicken breasts in a large skillet with the EVOO over medium heat
4. Sprinkle a little salt and pepper over chicken breasts, and cook about 5 minutes on each side, just until it starts to brown
5. Then cover the pan, and let cook for another 7 minutes. When fully cooked, remove the chicken and cover in foil
6. In another pan, pour the chicken broth, cream cheese, cream of chicken soup, and milk. Cook over medium heat, using a whisk to stir. Should only take about 3 minutes for it to thicken up.
7. Pour sauce over the cooked pasta. Slice the chicken into nice strips and lay on top of pasta, garnish with parsley