Crispy Parmesan Chicken with Creamy Cauliflower Pasta

Ingredients

• 1 cup cauliflower frozen
• 1.3 cups water hot
• 1.5 cups milk 
• 4 tablespoons butter 
• 1 box parmesan crispy
• 1 cup peas sweet frozen
• 1 lb chicken breast boneless skinless frozen thawed uncooked ( if )
• 1 tablespoon milk 
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• knife
• ziploc bags

Directions

1. Cook frozen cauliflower as directed on package.
2. Place cooked cauliflower in food processor. Cover; process until smooth, scraping down sides of bowl as necessary. Set aside.
3. In 2-quart heavy saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons of the butter, and the sauce mix and uncooked pasta (from Chicken Helper box).
4. Heat just to boiling, stirring frequently. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender.
5. Add cauliflower and frozen peas to pasta. Cook 2 minutes longer. Keep warm.
6. Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick.)
7. Place chicken in medium bowl or food-storage plastic bag.
8. Pour 1 tablespoon milk over chicken to moisten.
9. Add seasoned crumbs (from Chicken Helper box); coat chicken with crumbs.
10. In 10- or 12-inch nonstick skillet, heat remaining 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken; cook 4 to 6 minutes or until golden brown on bottom. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and no longer pink in center.
11. Serve with pasta.