CHEESECAKE FACTORY LOUISIANA CHICKEN PASTA 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:

• Start by making the sauce. In a dutch oven or large saucepan, saute the red onion, red, green, and orange bell peppers and sliced mushrooms until cooked but still firm
• Add the minced garlic cloves and red pepper flakes and cook one more minute
• Pour in the chicken broth and whipping cream. Simmer for about 5 mins
• Sprinkle the Parmesan cheese and fresh basil into the sauce and remove from heat
• Cook bow-tie pasta according to package instructions and make the chicken. Pound the chicken breast halves as thin as you can
• In a shallow dish, mix the breadcrumbs, flour, and Parmesan cheese, and in another shallow dish, pour the milk. Dip the chicken first in the breadcrumbs on both sides, then into the milk, and then into the breadcrumbs again
• Heat the oil in a large skillet and pan-fry the breaded chicken breasts until golden brown and set aside on a plate lined with paper towels.
• Reheat the sauce and add the drained pasta. Mix and cook until everything is well heated through. Serve in individual bowls and top with a sliced chicken breast and shredded Parmesan cheese