I had some leftover Italian dip from new years that is composed of cream cheese, basil pesto, and topped with sundried tomato bits. It is one of mine and Nicks favorite and so I decided to turn it into a pasta sauce. The resulting sauce turned out really tasty and since it was so easy to make it was even better. I will definitely do this again. 

Ingredients:
1 egg, beaten
1/4 cup Parmesan
1/4 cup Panko breadcrumbs
1 tsp Italian seasoning
1/4 tsp garlic powder 
1 large boneless skinless chicken breast
1 Tbsp oil
1- 1 1/2 cups of cream cheese, basil pesto, and sun dried tomato Italian dip
1 cup chicken broth
2-3 cups of cooked bowtie noodles

Directions:

  1. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese, bread crumbs, Italian seasoning, and garlic powder.
  2. Heat oil in a deep pan to medium-low heat. Dip the chicken breast into the beaten egg, then into bread crumb mixture to coat. Place gently in the pan and saute for about 8 to 10 minutes on each side, or until chicken is cooked through and juices run clear. Set aside. 

  3. Meanwhile, in a large saucepan, heat the dip and the chicken broth on medium-low heat until fully melted and bubbly, stirring so as to prevent burning. 

  4. Stir in noodles to sauce to fully coat each noodle. Serve hot and top with chicken. Enjoy!