Chicken with Buffalo Alfredo Fettucine

• 1 pound Fettucine Pasta
• 1 whole Egg, Lightly Beaten
• 2 Tablespoons Milk
• 1- 1/2 cup Italian Style Bread Crumbs
• 2 Tablespoons Olive Oil
• 1 pound Chicken Tenders
• 2 Tablespoons Butter
• 1 cup Half-and-half
• 3 ounces, fluid Mascarpone Cheese
• 1/2 cups Parmesan Cheese
• 1/2 cups Buffalo Wing Sauce

1. Cook pasta according to package directions.
2. Meanwhile, combine egg and milk in a bowl.
3. Add breadcrumbs to a separate bowl.
4. Heat oil in a skillet over medium heat.
5. Dredge chicken in egg mixture, followed by bread crumbs.
6. Cook in skillet until evenly browned, about 6-8 minute per side, depending on the thickness of your chicken.
7. Set chicken aside and keep warm.
8. Melt butter in the same skillet, slowly pour in half-and-half and stir in mascarpone cheese until it is fully incorporated.
9. Whisk in Parmesan cheese and Buffalo wing sauce.
10. Let sauce cook for 1 minute to thicken.
11. When pasta is ready, drain and combine with Buffalo sauce.
12. Serve with chicken tenders.

pasta, egg, milk, italian style bread crumbs, olive oil, chicken, butter, mascarpone cheese, parmesan cheese, sauce

Taken from tastykitchen.com/recipes/main-courses/chicken-with-buffalo-alfredo-fettucine/ (may not work)