Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

A new product from Kraft (thanks jamiecooksitup) 

Ingredients:  3 large chicken breasts,  5 C corn flakes,    3/4 C flour,   1/2 t salt,  1/2 cup milk,    6 T olive oil,  1   12 oz package bow-tie pasta

Ingredients for Sauce: 

1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor), 2 cans cream of chicken soup,    1 C chicken broth,    1/2 C milk 

Instructions: crush the cornflakes into crumbs, add the salt to the flour.  Put your chicken in a zip lock baggie and pound to thin.  (it will cook throughout more evenly)  Put your milk in a bowl,  and your flour on a plate, & cornflakes on a plate.

Take the chicken you just beat, that felt good didn't it?, dip it in the milk...then the flour...then the milk...then the corn flakes.  When all are coated, heat your oil to medium and place the chicken in your pan to cook.

Brown both sides, then cover and reduce heat. When completely cooked place it on a pan in the oven to keep warm. Bring your water to boil and cook the pasta while you create your sauce.  Sauce is made by combining, with a whisk, your cooking cream, broth, cream of chicken soup, and milk together at a med heat.  Sarcasm Note:  If you place your pasta in boiling water at the moment you start your sauce they will be ready  at the same time.  But is organization and perfection what you really want?

Drain pasta, cover with sauce, slice chicken and place on sauce.  Serve or eat it all by yourself....just sayin....