1 pound chicken cutlets or tenders
1 cup Panko bread crumbs
1 1/2 cups grated parmesan
1/2 teaspoon onion powder
3 tablespoons extra virgin olive oil
kosher salt and black pepper
1 pound spaghetti
3 cloves garlic, finely chopped or grated
crushed red pepper flakes
2 tablespoons salted butter
1 1/2 cups fresh basil, finely chopped
2 cups low sodium chicken broth
3/4 cup heavy cream or canned coconut milk
2 ounces cream cheese, at room temperature
3 ounces thinly sliced prosciutto
2 cups baby arugula
juice from 1 lemon
2 tablespoons chopped fresh parsley