Louisiana Chicken Pasta
From choclytcandy 15 years agoIngredients
- Chicken: shopping list
- 4 tablespoons vegetable oil shopping list
- 6 skinless boneless chicken breast halves shopping list
- 3/4 cup bread crumbs shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 cup milk shopping list
- 2 tablespoons flour shopping list
- tsp salt shopping list
- Table spoon black pepper shopping list
- tsp italian seasoning (added some oregano, onion powder, garlic powder, greek seasoning--also, marinated my chicken breast in white wine and seasoning). shopping list
- Cajun Sauce: shopping list
- 1 tablespoon butter shopping list
- 1 small yellow bell pepper, chopped shopping list
- 1 small red bell pepper, chopped shopping list
- 3/4 small red onion, chopped shopping list
- 3 whole garlic cloves, minced shopping list
- 1 teaspoon crushed red pepper shopping list
- 1 1/4 pints whipping cream shopping list
- 1 cup low-salt chicken broth (I also added white wine to taste) shopping list
- 4 tablespoons fresh basil, thinly sliced shopping list
- 1 cup grated parmesan cheese shopping list
- 1 package bow-tie pasta (I boiled pasta with 1/2 water and 1/2 white wine ratio) shopping list
- 1 cup mushrooms, sliced shopping list
- salt and pepper shopping list
How to make it
- Melt butter in heavy large skillet over medium-high heat then go on to each number above.
- Add yellow and red bell peppers, mushrooms, and onion to same skillet and sauté until crisp-tender, about 4 minutes.
- Add minced garlic and crushed red pepper to skillet and sauté 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).
- Season with Black pepper, salt, an Italian seasoning First...This gives the chicken more flavor
- 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. Place In oven for an extra 10minutes on 350
- 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.
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