Pesto Parmesan Chicken and Pasta

 

1 1/3

cups hot water

1 1/2

cups milk

2

tablespoons butter

1

box Chicken Helper® Parmesan crusted chicken

1/4

cup refrigerated basil pesto

1

lb boneless skinless chicken breasts

1

tablespoon milk

2

tablespoons butter

2

tablespoons vegetable oil

3

tablespoons refrigerated basil pesto

2

small plum (Roma) tomatoes, sliced

• 1 In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in 1/4 cup pesto. Cover to keep warm. Sauce will thicken as it stands.
• 2 Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
• 3 Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
• 4 In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
• 5 Place chicken on individual plates. Spoon and spread 1 1/2 teaspoons pesto over chicken for each serving. Top with tomato slices; serve with pasta.