Italian Chicken with Alfredo Orecchiette

Directions:

Preheat oven to 425 degrees F. Line baking pan with foil and coat with nonstick cooking spray.

Italian Chicken:
Brush chicken with mayonnaise. Place panko, Italian seasoning and pepper in a gallon size resealable bag. Place chicken breasts in bag, seal and toss to coat. Remove chicken and place on foil-lined pan.

Bake for 20 minutes or until chicken is thoroughly cooked.

Slice and cut chicken into bite size pieces.

Alfredo Orecchiette:
While the chicken bakes, cook orecchiette following the package directions.

In a medium pan, heat half and half to a simmer for 4 minutes and stir every minute or so.

Add the butter and stir until it has melted.

Stir in parmesan cheese, lemon zest and garlic powder. Continue to stir until the cheese has melted and the sauce is smooth.

To serve, divide cooked and drained orecchiette into four bowls. Spoon Alfredo sauce over pasta. Divide bite sized chicken morsels into each bowl.

Garnish with chopped Italian parsley.