Ingredients
-
-
4
-
6
-
3/4
-
1/4
-
1
-
2
-
-
1
-
1
-
1
-
3/4
-
3
-
1
-
1 1/4
Directions
Cheesecake Factory’s Louisiana Chicken Pasta,Recipe created by Abigael at cajuncookingrecipes.com,I made this as written, (well…almost,) with one important exception, and one minor change. The former: used Dairy Free Sour Cream instead of cream, because I am lactose intolerant. The latter, I did as one reviewer suggested, and cubed the chicken, and made nuggets. Also took another reviewer’s tweak and soaked the chicken in egg while chopping the veggies, and then coated chicken in panko crumbs before frying. Sauteed veggies, Fried chicken, and boiled noodles in that order but overlapping. The sauce was done first, and happily thickened while still under an extra low flame. Chicken finished next and drained in a paper towel while the noodles finished cooking. Thanks to all reviewers for adding their tweaks and changes! My family enjoyed the dish and said it was very tasty!,My son made this and it was very good. We don’t like mushrooms so he didn’t put them in. He also added a half a teaspoon more of red pepper flakes. But the main thing is to make more of the sauce to pour over the chicken. The chicken is breaded so the chicken is dry besides the juices from the chicken and the sauce on the pasta. So if you like your pasta and meat with a lot more sauce then you’ll have to make more sauce.
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Steps
|
1
Done
|
Melt Butter in Large Skillet Over Medium Heat. |
|
2
Done
|
Add Yellow and Red Bell Peppers, Mushrooms, and Onion to Same Skillet,Until Crisp-Tender, About 4 Minute. |
|
3
Done
|
Add Garlic and Crushed Red Pepper to Skillet and Saute 3 Minutes. |
|
4
Done
|
Add Whipping Cream and Chicken Stock. |
|
5
Done
|
Simmer Until Sauce Re-Heats and Thickens Slightly, About 5 Minutes. |
|
6
Done
|
Add Basil and 1 Cup Grated Parmesan Cheese to Sauce, Stirring to Incorporate. |
|
7
Done
|
Season Sauce to Taste With Salt and Pepper. Reduce Heat to Low, Simmer; Sauce Will Reduce and Thicken. |
|
8
Done
|
Wash and Drain Chicken Breasts. |
|
9
Done
|
Pound Until Very Thin (the Thinner the Chicken Breasts the Better). |
|
10
Done
|
Mix Breadcrumbs, Flour, and Parmesan Cheese Together. |
|
11
Done
|
Place Milk in Dish For Dipping. |
|
12
Done
|
Dip Chicken in Breadcrumb Mixture and Then in Milk and Then Back in Breadcrumbs. |
|
13
Done
|
Place in Fry Pan That the Oil Has Been Heated and Fry at Medium High Temperature Until Golden Crisp and Cooked Through. |
|
14
Done
|
Add More Oil as Needed. |
|
15
Done
|
Remove and Drain Chicken; Keep Warm. |
