louisiana chicken n pasta
original post: http://greedygirlcooks.blogspot.com/2015/09/louisiana-chicken-n-pasta.html
Ingredients
3 boneless skinless CB chicken breasts
1 tablespoon oil
3 eggs
1.4 cup milk
Flour
Panko breadcrumbs
My Cajun spice mix
4 tablespoon Onion powder
1 tablespoon Smoked paprika
2 teaspoon Red pepper flakes
1 tablespoon Oregano
2 tablespoon Thyme
3 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Cayenne pepper
1 tablespoon Garlic powder
Other ingredients
4 tablespoon salted butter
1 cup slices mushrooms
½ cup finely chopped onions
½ cup finely chopped red pepper
¼ cup finely chopped green pepper
2 tablespoon flour
2 cups heavy cream
1 cup water
3 cloves shredded garlic
1 small can corn
1 ½ teaspoon sugar
Instructions
For the Pasta
- Cook the pasta in salted water to al dente according to the boxes instruction
- In a deep pot melt 3 tablespoons of the butter and add the mushrooms to sauté
- Once the mushrooms begin to brown add the onions and peppers
- Once the onions begin to soften push all the veggies tone side of the pot add the final tablespoon of butter allow to melt and stir into that the flour
- Once the flour cooks out a bit mix the butter flour mixture with the sauté veggies
- Add the heavy cream, water and the rest of the Cajun seasoning allow is to completely dissolve
- Once the milk mixture begins to slightly thicken add the shredded garlic, corn and sugar
- Allow the sauce to reduce down season with more salt if necessary
- Add the cooked pasta to the sauce and stir to coat all the bow ties
- Garnish with chopped parsley, with chicken breast and serve
For the chicken
- In a bowl combine all the spices to make the Cajun seasoning
- Take one piece of breast and slice it horizontally in half
- Pound the half as thin and flat as possible repeat for all the chicken breast
- You should end up with six large flat pieces from the three whole breasts.
- Take 2 teaspoons of Cajun seasoning and the 1 tablespoon of oil and season the breasts
- Beat the eggs and milk together in a bowl
- Place the flour and panko in two separate shallow dishes
- Dredge the chicken in flour then eggs wash then panko bread crumbs
- Add oil to heavily coat the bottom of a skillet and add the chicken to the pan when hot
- Fry until golden brown on both sides this will not take long because the chicken is thin.