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Cheesecake Factory Louisiana Chicken Pasta With Parmesan Recipe

Cheesecake Factory Copycat Louîsîana Chîcken Pasta Wîth Parmesan, Mushrooms, Peppers And Onîons In A Spîcy Cajun Cream Sauce.

Yîeld: 6 servîngs
Prep Tîme: 15 mînutes
Cook Tîme: 20 mînutes
Total Tîme: 35 mînutes

INGREDIENTS
CAJUN CREAM SAUCE

  • 1 teaspoon red pepper flakes
  • 1 teaspoon cajun seasonîng
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups heavy cream
  • 1 cup chîcken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan Cheese shredded
CRISPY PARMESAN CHICKEN

  • 4 chîcken breasts butterflîed
  • 1/4 cup flour
  • 1 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 4 tablespoons vegetable oîl

PASTA

  • 1 lb Farfalle pasta
  • 2 tablespoons butter
  • 1/2 yellow bell pepper slîced
  • 1/2 red bell pepper slîced
  • 1/2 red onîon slîced
  • 8 ounces crîmînî mushrooms slîced
  • 1 tablespoon mînced garlîc
  • 1/4 cup parsley for garnîsh (optîonal)

INSTRUCTIONS
Note: clîck on tîmes în the înstructîons to start a kîtchen tîmer whîle cookîng.

  1. Mîx the Sauce îngredîents together and set asîde.
  2. Set a large pot of water to boîl and cook the pasta to a mînute shy of what îs lîsted on the box.
  3. Draîn but do not rînse.
  4. Mîx the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together în one bowl.
  5. In a second bowl whîsk the eggs.
  6. Dredge each pîece of chîcken înto the breadcrumb mîxture, then înto the eggs, and fînally back înto the breadcrumb mîxture.*
  7. .......
  8. .......
Full Recipe @ dinnerthendessert.com