Cheesecake Factory's Louisiana Chicken Pasta
Ingredients:
Chicken:
- 4 tablespoons vegetable oil
- 6 skinless boneless
chicken breast halves
- 3/4 cup bread crumbs
- 1/4 cup grated parmesan
cheese
- 1 cup milk
- 2 tablespoons flour
Cajun Sauce:
- 1
tablespoon butter
- 1 small yellow bell pepper, chopped
- 1 small red
bell pepper, chopped
- 3/4 small red onion, chopped
- 3 whole garlic
cloves, minced
- 1 teaspoon crushed red pepper
- 1 1/4 pints whipping
cream
- 1 cup low-salt chicken broth
- 4 tablespoons fresh basil,
thinly sliced
- 1 cup grated parmesan cheese
- 1 package bow-tie pasta
- 1 cup mushrooms, sliced
- salt and pepper
Directions:
- Melt butter in heavy large skillet over medium-high heat. Add yellow and red
bell peppers, mushrooms, and onion to same skillet and saute until
crisp-tender, about 4 minutes.
-
Add minced garlic and crushed red pepper
to skillet and saute 2 or 3 minutes.
-
Add whipping cream and chicken
stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.
-
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate. Season sauce to taste with salt and pepper. Reduce heat to low,
simmer. Sauce will reduce and thicken.
-
Cook chicken: Wash and drain
chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick
(the thinner the chicken breasts the better).
- Mix breadcrumbs, flour, and
Parmesan cheese together. Place milk in dish for dipping.
- Dip chicken in
breadcrumb mixture and then in milk and then back in breadcrumbs.
- Place
in fry pan that the oil has been heated and fry at medium high temperature until
golden, crisp, and cooked through. Add more oil as needed.
-
Remove and drain
chicken. Keep warm.
- 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.
-
Place pasta with sauce on plate, and top with
chicken breast. Serve, passing additional Parmesan separately.
Servings:
6 Posted by Abigael at our Cooking Blog.
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