Louisiana Chicken Pasta

Saturday, January 15, 2011

 One of my 2011 promises to myself is to... "try out and blog a new recipe every month."  Tonight was the night I picked and I was up to the challenge.  Well, I say I was - I felt horrible but cooked, anyway.  

I make a menu for our weekends during the week to be sure we have everything we need before the weekend begins.  Mainly because I don't want to spend my time at the grocery store wasting away my relaxing time.  So, since the menu and groceries were planned out... it was time to try out the new recipe, Louisiana Chicken Pasta.  (If you have ever been to The Cheesecake Factory, you can find this on their menu.  This is from my newest cookbook and happens to be our favorite entree at TCF!)   

Recipe for the Cajun Sauce:
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, minced
 1 tsp red pepper flakes
1 tbsp butter
2 1/2 cups heavy cream
1 cup low-salt chicken broth
1/4 cup julienned basil leaves
1 cup grated Parmesan chese
salt and black pepper

 (Can do ahead) To make the Cajun sauce, saute the yellow and red peppers, garlic and red pepper flakes in the butter.  Add the cream and chicken broth.  Bring to a quick boil, then lower the heat and simmer until reduced by one-quarter.  Add the basil, Parmesan cheese and season with salt and pepper.  Simmer for a few minutes more, or until all the ingredients are combined.  Let, cool, then set aside or refrigerate in a covered container, gently reheat the sauce when ready to use.  (After I made the sauce, I kept it on low to medium heat until the rest was ready.)

Peppers, garlic, red pepper flakes and butter sauteing.
Simmering with all the sauce ingredients.
To prepare and cook the chicken:
 3/4 cup bread crumbs
2 tbsp all-purpose flour
1/4 cup grated Parmesan cheese
1 cup milk
1/3 cup vegetable or olive oil (I used olive oil)
6 boneless, skinless chicken breasts (1/4 inch thick)

Combine the bread crumbs, flour and Parmesan cheese in a shallow bowl.  Put the milk in a separate bowl.  Heat the oil in a large skillet.  Dip each breast in the bread crumb mixture, then in the milk and one more time in the crumbs, pressing gently to make sure the crumbs stick.  Saute until golden brown on both sides and cooked through til no longer pink.  Keep them warm until all are done.

1 lb bow-tie pasta, cooked according to the package
Parmesan cheese, for garnish

To serve, toss the cooked pasta with the Cajun sauce, ladle into individual bowls and top with chicken breasts.  Sprinkle Parmesan cheese on top.

Pasta with Cajun sauce.
YUM YUM... ready to indulge.

If you like spicy food, you'll LOVE this! Enjoy y'all!!


1 comment:

Thanks for taking a moment to read the Sowell Life.

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