Parmesan Chicken with Creamy White Wine Pasta

Preheat over to 375 degrees F.

Place you chicken between two sheets of parchment paper and lightly flatten it out with a wooden kitchen hammer. You can also use a rolling pin. Lightly season the chicken with salt and pepper.

Heat the olive oil in a large skillet set over high heat. Add the garlic and chicken. Quickly sear the chicken on each side for 1-2 minutes, just until it has lightly browned. Remove chicken from skillet and transfer it to an oven proof baking dish.

Combine the bread crumbs, parmesan, rosemary, parsley and a little salt & pepper. Mix with your hands. Sprinkle the bread crumb mixture evenly over the chicken and lightly pat it down. Drizzle over the butter.

Bake the chicken for about 30 minutes.

While the chicken is baking, put together the pasta. Cook pasta according to package, drain and set aside.

In a large skillet set over medium heat, add the olive oil, garlic & leeks. Stir cooking for about 8 - 10 minutes until soft. Add the asparagus, give a good stir and add all the wine. Bring to a boil and let wine reduce by about 1/2, this will take 5 minutes. Add the cream and bring back to a boil. Stir in parmesan cheese (reserving a small amount for garnish), oregano, parsley, salt and pepper. Stir really well and add pasta. Gradually add the stock until the pasta dish reaches the desired consistency. Cook over low heat for about 5 more minutes. Stir really well and remove from heat.

Slice the chicken into 1 inch strips and serve on top of the pasta with a garnish of parmesan cheese.