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Pasta to go with a sensational chicken chasser to chow down and enjoy from the kitchens of  electricfoxcat

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I love to cook from time to time, and this is one of my favorite meals prepared by myself.

Chicken penne pasta with artichokes in a tomato-garlic sauce:

Chicken:
1. Defrost two boneless chicken breasts, slice into pieces.
2. Prepare batter, mix two eggs with about 4-6 cups of milk and add flour to thicken with a pinch of salt.
3. Dip chicken into mixture, apply panko bread crumbs until covered.
4. Pour some vegetable oil into your skillet, and fry your chicken strips until cooked, then place somewhere to drain excess oil.

Sauce:
1. Mince/slice two cloves of garlic and place into a second skillet, saute with about 4 tablespoons of butter.
2. Add one can of diced tomatoes, one half-can of tomato sauce, and a drained can of quartered artichoke hearts. Add salt to taste and olive oil if you prefer.
3. Lower heat and simmer until bubbling/after your penne is prepared.
3. Prepare your penne pasta, just boil it up and place boiled pasta onto a plate and cover with sauce. Place your fried chicken breasts on top and add a dash of parsley flakes!

Stay golden!

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Allergy warning – recipe contains dairy & egg products