louisiana chicken n pasta

original post: http://greedygirlcooks.blogspot.com/2015/09/louisiana-chicken-n-pasta.html

Ingredients

3 boneless skinless CB chicken breasts

1 tablespoon oil

3 eggs

1.4 cup milk

Flour

Panko breadcrumbs

My Cajun spice mix

4 tablespoon Onion powder

1 tablespoon Smoked paprika

2 teaspoon Red pepper flakes

1 tablespoon Oregano

2 tablespoon Thyme

3 teaspoon Salt

½ teaspoon Black pepper

½ teaspoon Cayenne pepper

1 tablespoon Garlic powder

Other ingredients

4 tablespoon salted butter

1 cup slices mushrooms

½ cup finely chopped onions

½ cup finely chopped red pepper

¼ cup finely chopped green pepper

2 tablespoon flour

2 cups heavy cream

1 cup water

3 cloves shredded garlic

1 small can corn

1 ½ teaspoon sugar

Instructions

For the Pasta

• Cook the pasta in salted water to al dente according to the boxes instruction
• In a deep pot melt 3 tablespoons of the butter and add the mushrooms to sauté
• Once the mushrooms begin to brown add the onions and peppers
• Once the onions begin to soften push all the veggies tone side of the pot add the final tablespoon of butter allow to melt and stir into that the flour
• Once the flour cooks out a bit mix the butter flour mixture with the sauté veggies
• Add the heavy cream, water and the rest of the Cajun seasoning allow is to completely dissolve
• Once the milk mixture begins to slightly thicken add the shredded garlic, corn and sugar
• Allow the sauce to reduce down season with more salt if necessary
• Add the cooked pasta to the sauce and stir to coat all the bow ties
• Garnish with chopped parsley, with chicken breast and serve

For the chicken

• In a bowl combine all the spices to make the Cajun seasoning
• Take one piece of breast and slice it horizontally in half
• Pound the half as thin and flat as possible repeat for all the chicken breast
• You should end up with six large flat pieces from the three whole breasts.
• Take 2 teaspoons of Cajun seasoning and the 1 tablespoon of oil and season the breasts
• Beat the eggs and milk together in a bowl
• Place the flour and panko in two separate shallow dishes
• Dredge the chicken in flour then eggs wash then panko bread crumbs
• Add oil to heavily coat the bottom of a skillet and add the chicken to the pan when hot
• Fry until golden brown on both sides this will not take long because the chicken is thin.