Louisiana Chicken Pasta 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!

CHEESECAKE FACTORY'S LOUISIANA CHICKEN PASTA

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.

LOUISIANA CHICKEN AND PASTA

Steps:

• Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, cook bacon in large skillet over medium heat until crisp. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.
• Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.

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:

• 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.