Louisiana Chicken Pasta Recipe 445 Food

LOUISIANA CHICKEN PASTA

Steps:

• First, you will need to prepare the seasoning for the chicken breasts. Grab two bowls, placing the egg, salt, pepper, garlic powder and Italian seasoning in one, and breadcrumbs, parmesan and flour in the other.
• Next, dredge each chicken breast in both the egg bowl and the breadcrumbs bowl and press, ensuring that the mixtures are coating the chicken. Coat both sides and press again.
• Coat all chicken breasts and place on a plate.
• Heat the butter and olive oil in a skillet over medium high heat, and place in your coated chicken and cook for 3-5 minutes on one side. If you move the chicken the coating will drop off, so leave on one side, and press down whilst it cooks.
• Using tongs, you can lightly turn the chicken once the first side has crisped to a golden brown, and then cook the other side for about 4 minutes.
• Once cooked, remove from the skillet.
• Melt another tablespoon of oil and butter in the skillet, and throw in the mushrooms to cook for about 2-3 minutes.
• Throw in your green onions and bell peppers and cook on medium high until soft. Toss in your garlic cloves and stir.
• Whilst cooking, you will want to bring a large pot of water to the boil ready to cook the pasta. Once the water is boiling, add in your pasta and turn down to simmer, following instructions on the package. Drain pasta once done.
• To make your sauce, mix together heavy cream, cajun seasoning, and the chicken stock with a little salt. Once done, add to the skillet with the peppers.
• Now, you can add your pasta to the skillet and stir until the sauce completely coats the bow ties, and add a little more parmesan cheese to melt in with the pasta.
• Once ready, you can slice up the chicken into strips and serve on top of each dish of pasta, topping with a little freshly grated parmesan cheese, and enjoy!

LOUISIANA CHICKEN

Steps:

• Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

LOUISIANA CHICKEN PASTA

Steps:

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

LOUISIANA CHICKEN PASTA RECIPE - (4.4/5)

Steps:

• 1. Melt butter in a large skillet over medium heat. 2. Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crip-tender, about 4 minutes. 3. Add garlic and crushed red pepper flakes to skillet and saute 3 minutes. 4 4. Add whipping cream and chicken stock. 5. Simmer until sauce re-heats and thickens slightly, about 5 minutes. 6. Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. 7. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken. 8. Wash and drain chicken breasts. 9. Pound until very thin (the thinner the better). 10. Mix breadcrumbs, flour, and Parmesan cheese together. 11. Place milk in dish for dipping. 12. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. 13. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through. 14. Add more oil as needed. 15. Remove and drain chicken; keep warm. 16. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. 17. Drain and return to pot. 18. Add sauce and toss to coat. 19. Place pasta with sauce on plate, and top with chicken breast. 20. Serve, passing additional Parmesan separately.

LOUISIANA CHICKEN

Steps:

• Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
• Fry the chicken in the hot oil, starting the pieces skin side down and turning them frequently with tongs for about 20 minutes, or until they brown richly and evenly.
• To be sure that the bird is cooked to the proper degree of doneness, lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife. The juice that trickles out should be clear yellow; if it is still tinged with pink, fry the chicken for 2 or 3 minutes more.
• After all of the chicken pieces are cooked, drain them on paper towels. Then arrange them on a heated platter and drape them with foil to keep them warm.
• Meanwhile, in another large heavy skillet, melt the butter over moderate heat. When the foam subsides, add the mushrooms and, stirring occasionally, cook for 5 minutes, or until the mushrooms are tender and the liquid that accumulates in the pan has evaporated. Do not let the mushrooms brown. Remove the pan from the heat and reserve the mushrooms.
• When the chicken has cooked its allotted time and been transferred to the platter, pour off all but about 4 tablespoons of the fat remaining in the skillet and in its place add the flour; mix well. While stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
• Stir in the mushrooms, olives, sherry and artichoke hearts, and simmer for a minute or so longer to heat them throughout.
• Taste for seasoning, then ladle the sauce and vegetables over the chicken and serve at once.