Panko Crusted Chicken with Creamy Gouda Mushroom Spinach Pasta

Cut the chicken breast in half and pound it down. Season the chicken with chicken bouillon, garlic powder, cayenne pepper, and lime juice. For the panko bread crumbs, season with chicken bouillon, garlic powder, cayenne pepper, and salt (omit lime juice). Prepare an egg wash with 1 egg and a little water. Coat the chicken with a sprinkle of flour, then dip in the egg wash, then breadcrumbs, then egg wash again, and finally breadcrumbs again for a double coating.

Heat enough oil in a pan to pan-fry the chicken over medium heat, ensuring it's not too high to prevent burning the panko. Fry the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.

Drain most of the excess oil from the pan, leaving about 1-2 tablespoons. On medium heat, add the mushrooms and sauté until softened. Remove and set the mushrooms aside. Add some butter to the pan, then add the onions and sauté for 1-2 minutes. Add the garlic and cook briefly. Add 1 tablespoon of flour and 1 tablespoon of butter to the pan and whisk to form a roux. Gradually whisk in about 1 cup of half & half until the sauce starts to thicken. Season the sauce with chicken bouillon and white pepper to taste.

Turn off the heat. Add the chipotle gouda and some Parmesan cheese to the sauce and whisk until well blended. If the sauce is too thick, you can add a little more half & half. Add the spinach and the sautéed mushrooms to the sauce. Finally, add your boiled pasta to the sauce and toss to combine. Serve the pasta with the panko-crusted chicken on top.