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Louisiana Chicken Pasta

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
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 2 butterflied chicken breast
  • 1 Lb bow tie pasta
  • ½ yellow pepper
  • ¼ orange pepper
  • ¼ red pepper
  • 8 oz mushrooms
  • ½ 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
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 Tbsp corn starch
  • 1 cup Parmesan cheese
Chicken breading
  • ¼ cup flower
  • 2 eggs
  • 1 cup bread crumbs
  • ½ cup Parmesan cheese graded
  • 1 tsp kosher salt
  • ½ tsp black pepper

Method
 

  1. In a large bowl combine all sauce ingredients, mix well and set aside
  2. Fill pot with enough water to cover pasta, add 2 tbsp salt and bring to boil
  3. Add bow tie paste and cook 1 minute shy of directions. Drain but do not rinse after boiling
  4. Slice up pepper's and mushrooms then set to side
  5. In large bowl combine flower, Parmesan cheese, salt and pepper
  6. In a separate bowl mix 1 egg with 1 tbsp of water and mix
  7. Drop chicken in breading and cover both sides
  8. Dip breaded chicken in egg then return to breading a second time and set to side. Repeat with all of chicken
  9. Add 1 tbsp olive oil to pan and preheat over med
  10. Add peppers, mushroom and garlic to pan and cook 3-5 min until softened slightly
  11. In a clean pan or skillet add 1/4 cup oil and preheat over med high heat
  12. Fry chicken 3-5 min per side until golden brown
  13. In a clean pan combine pasta veggies and sauce. Mix and simmer over med heat 5 minutes until thickened
  14. Slice chicken into slices to cover pasta mix and top with more Parmesan cheese

Video