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Name: louisiana chicken pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 tablespoons vegetable oil; 6 skinless boneless chicken breast halves; 3/4 cup bread crumbs; 1/4 cup grated parmesan cheese; 1 cup milk; 2 tablespoons flour; 1 tablespoon butter; 1 small yellow bell pepper, chopped; 1 small red bell pepper chopped tomatoes, sliced green onions, sour cream, sliced jalapenos; 3/4 small red onion chopped; 3 whole 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 grated parmesan cheese; 1 package bow-tie pasta; 1 cup mushrooms, sliced; salt and peper

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INGREDIENTS

chicken
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
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, chopped
1 small red bell pepper ; chopped tomatoes, sliced green onions, sour cream, sliced jalapenos
3/4 small red onion ; chopped
3 whole 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 grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and peper

Servings

INSTRUCTIONS

Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.

Add minced garlic and crusted red pepper to skillet and saute 2 or 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.

Cook chicken:

Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (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-tile 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.

NOTES

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louisiana chicken pasta

chicken
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
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, chopped
1 small red bell pepper chopped tomatoes, sliced green onions, sour cream, sliced jalapenos
3/4 small red onion chopped
3 whole 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 grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
 salt and peper

Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.

Add minced garlic and crusted red pepper to skillet and saute 2 or 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.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (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-tile 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.

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Nutrition

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Serving Size: 1 Serving (545g)
Recipe Makes: 4 Servings

Calories: 681
Calories from Fat: 327 (48%)

Amt Per Serving		% DV

	Total Fat 36.3g	48 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 4.8g
Cholesterol 180.4mg		56 %
Sodium 1192.6mg		41 %
Potassium 904.2mg		24 %
Total Carbohydrate 31.9g		9 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 28.3g
Protein 55.8g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 681

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