cajun chicken pasta

Ingredients

Chicken:

• 4 tablespoons vegetable oil

• 3 skinless boneless chicken breast cut in half into six pieces and pounded thin

• 3/4 cup bread crumbs

• 1/4 cup grated parmesan cheese

• 1 cup milk

• 2 tablespoons flour

Cajun Sauce:

• 1 tablespoon butter

• 1 small yellow bell pepper, sliced into large pieces

• 1 small red bell pepper, sliced into large pieces

• 3 garlic cloves, minced

• 1 teaspoon crushed red pepper

• 1 1/4 pints whipping cream

• 1 cup low-salt chicken broth

• 4 tablespoons fresh basil, thinly sliced.

• 1 cup fresh grated parmesan cheese

• 1 package bow-tie pasta

• salt and pepper

Instructions

Sauce

• Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers to same skillet and sauté until crisp-tender, about 7 minutes.

• Add crushed 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 5-10 minutes.

• Add basil and 1 cup fresh Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. stir in noodles before parmesan separates.

Chicken:

• Wash and drain chicken breasts. Pound until 1/4-inch thick

• Mix breadcrumbs, flour, and Parmesan cheese together.

• Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

• Pan fry in oil

• Meanwhile, cook bow-tie pasta. Drain and return to pot. Add sauce and toss to coat.

• Place pasta with sauce on plate, and top with chicken breast. Serve with additional Parmesan separately.