Kenny’s back in the kitchen preparing a great meal idea with Louisiana chicken pasta. This recipe mixes plump grilled chicken with pasta in a cheesy white sauce, delish. Enjoy
Louisiana Chicken Pasta
Prep time: 20 min
Cook time: 40 min
Ingredients
- 2 butterflied chicken breast
- 1 Lb bow tie pasta
- 1/2 yellow pepper
- 1/4 orange pepper
- 1/4 red pepper
- 8 oz mushrooms
- 1/2 red onion sliced
- 1 tbsp minced garlic
- 1 tbsp olive oil
sauce
- 2 cups heavy whipping cream
- 1 cup chicken stock
- 1 tsp red pepper flakes
- 1 tsp Cajun season
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp corn starch
- 1 cup Parmesan cheese
Chicken breasting
- 1/4 cup flower
- 2 eggs
- 1 cup bread crumbs
- 1/2 cup Parmesan cheese graded
- 1 tsp kosher salt
- 1/2 tsp black pepper
Directions
- In a large bowl combine all sauce ingredients, mix well and set aside
- Fill pot with enough water to cover pasta, add 2 tbsp salt and bring to boil
- Add bow tie paste and cook 1 minute shy of directions. Drain but do not rinse after boiling
- Slice up pepper’s and mushrooms then set to side
- In large bowl combine flower, Parmesan cheese, salt and pepper
- In a separate bowl mix 1 egg with 1 tbsp of water and mix
- Drop chicken in breading and cover both sides
- Dip breaded chicken in egg then return to breading a second time and set to side. Repeat with all of chicken
- Add 1 tbsp olive oil to pan and preheat over med
- Add peppers, mushroom and garlic to pan and cook 3-5 min until softened slightly
- In a clean pan or skillet add 1/4 cup oil and preheat over med high heat
- Fry chicken 3-5 min per side until golden brown
- In a clean pan combine pasta veggies and sauce. Mix and simmer over med heat 5 minutes until thickened
- Slice chicken into slices to cover pasta mix and top with more Parmesan cheese
Plate&Enjoy