Jammin' Chicken and Pasta

I totally made up that title just now.. on the fly.. ;)

Anyways, moving on. Dinner was DELISH. A cajun style sauce over pasta and pan-fried chicken is definitely the way to go, especially on this slightly chilly night in FL.

This dish has a ton of steps, which for me is usually VERY overwhelming, but I managed to make everything in pretty decent time. It was also probably one of the most colorful dishes I've made in a while as well. O, and there was the top of a pepper that I cut off that looked exactly like a flower, and I got distracted for a few minutes obsessively taking pictures of it.

Recipe, quick run-down, and results are as follows:

1 pound of chicken
3/4 cup plain breadcrumbs
1/4 cup Parmesan cheese
1 cup milk
2 tablespoons of flour

3 tablespoons butter
1 yellow pepper, chopped
1 red bell pepper, chopped
3/4 red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 pint whipping cream
1 cup chicken broth
1 teaspoon sweet basil
1 cup grated Parmesan cheese

Pasta of choice.

Sauce run-down: melt butter in a large skillet, add the yellow and red peppers and red onion to the skillet and sauté until crisp-tender. Once the peppers and onions are ready add the garlic and red pepper to the skillet and saute. Add the whipping cream and chicken stock, then simmer until sauce is reduced. Add the basil and Parmesan cheese, stirring to incorporate, and then reduce the heat to low and simmer sauce until ready to serve.

Chicken run-down: mix the flour, breadcrumbs, and Parmesan cheese in a bowl, and pour the milk in another bowl. Dip the chicken into the breadcrumb mixture, and then into the milk, and then back into the breadcrumb mixture, and then (ha) into a pan with melted butter. Cook on both sides until juices run clear.

Once the chicken is done, and some how the pasta gets magically cooked, mix the pasta with the sauce and plate, then plate the chicken and pour sauce over. :)


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