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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesecake Factory's Louisiana Chicken Pasta Recipe

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This recipe for Cheesecake Factory's Louisiana Chicken Pasta is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken:
4 tbsp vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese grated
1 cup milk
2 tbsp flour

Cajun Sauce:
1 tbsp butter
1 small yellow pepper chopped
1 small red bell pepper chopped
3/4 small red onion chopped
3 whole garlic cloves minced
1 tsp crushed red pepper flakes
1-1/4 pints whipping cream
1 cup low sodium chicken broth
4 tbsp fresh basil thinly sliced
1 cup grated parmesan cheese
1 12 oz package bow tie pasta
1 cup mushrooms sliced
Directions:
Directions:
Melt butter in a large skillet over medium heat

Add yellow and red bell peppers, mushrooms, and onion to same 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.
Number Of Servings:
Number Of Servings:
5-7
Preparation Time:
Preparation Time:
1 hour 45 minutes

 

 

 

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