Cheesecake Chicken Pasta
CAJUN CREAM SAUCE
- 1 teaspoon red pepper flakes
- 1 teaspoon cajun seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 cup Parmesan Cheese shredded
CRISPY PARMESAN CHICKEN
- 4 chicken breasts butterflied
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese grated
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 eggs
- 4 tablespoons vegetable oil
PASTA
- 1 lb Farfalle pasta
- 2 tablespoons butter
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper sliced
- 1/2 red onion sliced
- 8 ounces crimini mushrooms sliced
- 1 tablespoon minced garlic
- 1/4 cup parsley for garnish (optional)
Instructions
- Note: click on times in the instructions to start a kitchen timer while cooking.
- Mix the Sauce ingredients together and set aside.
- Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
- Drain but do not rinse.
- Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
- In a second bowl whisk the eggs.
- Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
- Let chicken sit on a tray while you cook the vegetables.
- Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
- Cook for 3-5 minutes until just starting to brown but not break down.
- Remove the vegetables from the pan.
- Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
- Remove the chicken from the pan and drain the oil.
- Add the pasta and vegetables to the pan with the sauce mixture.
- Let thicken and stir for 3-5 minutes.
- While the sauce is cooking slice up the chicken.
- Serve the pasta with the sliced chicken on top and extra Parmesan as desired.
This article and recipe adapted from this site