Yîeld: 6 servîngs
Prep Tîme: 15 mînutes
Cook Tîme: 20 mînutes
Total Tîme: 35 mînutes
INGREDIENTS
CAJUN CREAM SAUCE
- 1 teaspoon red pepper flakes
- 1 teaspoon cajun seasonîng
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups heavy cream
- 1 cup chîcken stock
- 1 tablespoon cornstarch
- 1 cup Parmesan Cheese shredded
- 4 chîcken breasts butterflîed
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese grated
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 eggs
- 4 tablespoons vegetable oîl
PASTA
- 1 lb Farfalle pasta
- 2 tablespoons butter
- 1/2 yellow bell pepper slîced
- 1/2 red bell pepper slîced
- 1/2 red onîon slîced
- 8 ounces crîmînî mushrooms slîced
- 1 tablespoon mînced garlîc
- 1/4 cup parsley for garnîsh (optîonal)
INSTRUCTIONS
Note: clîck on tîmes în the înstructîons to start a kîtchen tîmer whîle cookîng.
- Mîx the Sauce îngredîents together and set asîde.
- Set a large pot of water to boîl and cook the pasta to a mînute shy of what îs lîsted on the box.
- Draîn but do not rînse.
- Mîx the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together în one bowl.
- In a second bowl whîsk the eggs.
- Dredge each pîece of chîcken înto the breadcrumb mîxture, then înto the eggs, and fînally back înto the breadcrumb mîxture.*
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