Ingredients: |
Ingredients: Cajun Sauce:
1 T Butter
1 small yellow bell pepper
1 small red bell pepper
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 tsp. crushed red pepper
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 T. fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup sliced mushrooms
salt & pepper
Chicken:
4 T vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 T. flour
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Directions: |
Directions:Melt butter in heavy large skillet over medium-high heat
Add yellow, red bell peppers, mushrooms & onion in same skillet.
Saute until crisp-tender. (approximately 4 minutes)
Add-in minced garlic and crushed red pepper to skillet and saute 2-3 minutes.
Add-in whipping cream & chicken stock.
Simmer until sauce reheats & thickens slightly (approximately 5 minutes)
Add basil and 1 cup grated parmesan cheese to sauce, stir.
Season sauce with salt and pepper to taste.
Reduce heat to low, simmer.
Sauce will reduce and thicken.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
Drain and return to pot.
Add sauce and toss to coat.
Chicken:
Wash & drain chicken breasts.
Pound until 1/4 inch thick.
Place milk in dish for dipping
Mix bread crumbs, flour & parmesan cheese together.
Dip chicken in breadcrumb mixture, milk and then back in breadcrumbs.
Place in fry pan that oil has been heated.
Fry at medium high temperature until golden crisp and cooked through.
Add more oil as needed.
Remove and drain chicken.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately. |
This recipe for Louisiana Chicken Pasta is from