Louisiana Chicken Pasta Cheesecake Eatery Inspired Recipes

Steps:

• 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 (the thinner the chicken breasts the better).
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.
• Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.
• Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.
• Dredge chicken in flour, dip in cheese-bread crumb mixture, and coat with eggs. Place chicken in the hot skillet and cook until evenly browned, about 5 minutes per side. Transfer skillet to the oven.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, 3 to 5 minutes. Add yellow bell pepper, red bell pepper, white wine, and garlic. Cook until peppers are softened, 3 to 5 minutes more. Remove vegetables from pan.
• Melt butter in the same skillet; add 2 tablespoons flour and whisk well. Add cream and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes. Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes. Return pasta and vegetables to the sauce; mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.