Cheesecake Factory's Louisiana Chicken Pasta
- 4 tablespoons vegetable oil
- 6 skinless boneless
chicken breast halves
- 3/4 cup bread crumbs
- 1/4 cup grated parmesan
- 1 cup milk
- 2 tablespoons flour
- 1 small yellow bell pepper, chopped
- 1 small red
bell pepper, chopped
- 3/4 small red onion, chopped
- 3 whole garlic
- 1 teaspoon crushed red pepper
- 1 1/4 pints whipping
- 1 cup low-salt chicken broth
- 4 tablespoons fresh basil,
- 1 cup grated parmesan cheese
- 1 package bow-tie pasta
- 1 cup mushrooms, sliced
- salt and pepper
- 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.
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.
6 Posted by Abigael at our Cooking Blog.
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