Dip a pounded chicken breast into an egg wash and dredge through bread crumbs or seasoned flour (as seen above here). Fry in a lightly oiled pan until golden-brown and fully cooked.
Cook macaroni according to instructions on box and drain. Return steaming hot cooked macaroni immediately back into the pot and pour Alfredo sauce over it, using a spoon to mix evenly.
I was so hungry, I couldn’t wait for the green beans to cooked so I just had them raw. (Oh, and I helped myself to the schnitzel before it even hit the plate—that’s why it’s sliced off around the edges!)