RIQUISIMA LOUISIANA CHICKEN PASTA, estilo The Cheesecake Factory!

Cook 10 ounces of farfalle pasta in boiling water according to package instructions (about 9 minutes).

In a pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter until melted.

Add 8 ounces of cremini mushrooms to the pan and cook until they begin to soften.

Add 1/4 onion and stir.

Add 1/2 cup yellow bell pepper and 1/2 cup red bell pepper, stirring to combine.

Add 2 cloves of finely chopped garlic, stirring until everything softens.

Season with salt and pepper to taste, stirring to combine.

Add 1 cup of chicken broth to the pan.

Stir in 1 cup of cream and 1 tablespoon of paprika, adjusting seasoning as desired.

Once the pasta is cooked, mix it with the sauce, adding more paprika if desired and 1 cup of grated Parmesan cheese to thicken the sauce.

Prepare the chicken by filleting breasts into thin pieces and seasoning with a pinch of salt, pepper, and 1 teaspoon of Italian herbs.

In a bowl, mix wheat flour with 1 tablespoon of Parmesan cheese.

Dredge the chicken in the flour mixture, then dip in 1-2 beaten eggs, and coat with bread crumbs.

Heat oil in a pan and fry the breaded chicken for about 3-4 minutes until golden brown and cooked through.

Transfer the fried chicken to a plate lined with absorbent paper to drain excess oil.

Cut the fried chicken into strips and serve over the pasta, garnishing with dried parsley.

Equipment Needed

Spice Level:

Dietary

Allergens