Delicious chicken and pasta dish with bacon cream sauce
Cook ziti in boiling water until tender.
Season Chicken filets with salt and pepper.
Combine flour and 3 tbsp parmesan cheese in large bowl.
Dredge Chicken in flour mixture.
Add oil and butter to skillet and heat on medium.
Place dredged chicken filets in pan.
Fry for 5 minutes, flip and continue to fry for 5 additional minutes. Use a cooking thermometer to check for temperature. Continue cooking until it reaches 165°. Remove chicken from pan and set aside.
Fry bacon until crisp. Remove and crumble. Add bacon back to skillet.
Add garlic, half and half, and remaining Parmesan cheese to skillet.
Simmer on low, stirring occasionally until cheese is melted.
In a small bowl, mix cornstarch and water. Stir and add to skillet. Allow to simmer until the sauce is smooth.
Place chicken filets back into skillet. Simmer for 5 minutes.
Drain ziti and place in serving bowl. Serve with chicken.
Cover and store leftovers in refrigerator up to two days.