Louisiana Chicken And Pasta Recipes

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

Steps:

• Melt butter in large skillet over medium heat.
• Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
• Add garlic and crushed red pepper to skillet and saute 3 minutes.
• Add whipping cream and chicken stock.
• Simmer until sauce re-heats and thickens slightly, about 5 minutes.
• Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
• Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
• Wash and drain chicken breasts.
• Pound until very thin (the thinner the chicken breasts the better).
• Mix breadcrumbs, flour, and Parmesan cheese together.
• Place milk in dish for dipping.
• Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
• Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
• Add more oil as needed.
• Remove and drain chicken; keep warm.
• Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain and return to pot.
• Add sauce and toss to coat.
• Place pasta with sauce on plate, and top with chicken breast.
• Serve, passing additional Parmesan separately.

Steps:

• Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, cook bacon in large skillet over medium heat until crisp. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.
• Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.

Steps:

• 1. Melt butter in a large skillet over medium heat. 2. Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crip-tender, about 4 minutes. 3. Add garlic and crushed red pepper flakes to skillet and saute 3 minutes. 4 4. Add whipping cream and chicken stock. 5. Simmer until sauce re-heats and thickens slightly, about 5 minutes. 6. Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. 7. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken. 8. Wash and drain chicken breasts. 9. Pound until very thin (the thinner the better). 10. Mix breadcrumbs, flour, and Parmesan cheese together. 11. Place milk in dish for dipping. 12. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. 13. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through. 14. Add more oil as needed. 15. Remove and drain chicken; keep warm. 16. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. 17. Drain and return to pot. 18. Add sauce and toss to coat. 19. Place pasta with sauce on plate, and top with chicken breast. 20. Serve, passing additional Parmesan separately.