Description
Recipe created by abigael at cajuncookingrecipes.com
Ingredients
- Vegetable Oil
- Boneless Skinless Chicken Breast Halves
- Breadcrumbs
- Parmesan Cheese
- Milk
- Flour
- Butter
- Yellow Pepper
- Red Bell Pepper
- Red Onion
- Garlic Cloves
- Crushed Red Pepper Flakes
- Whipping Cream
- Low Sodium Chicken Broth
- Fresh Basil
- Bow Tie Pasta
- Mushroom
Instructions
- Melt butter in large skillet over medium heat
- Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crisp-tender, about 4 minute
- Add garlic and crushed red pepper to skillet and saute 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
- Wash and drain chicken breasts
- Pound until very thin
- 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
- 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