Louisiana Chicken Pasta

Ingredienti

• 6 3-ounce chicken tenders (or 3 chicken breasts cut in half)
• 2/3 cup flour (divided)
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 egg (beaten)
• 1 cup Panko bread crumbs*
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup canola oil (for frying)
• 12 ounces bow tie pasta
• 1 tablespoons butter
• 1 clove garlic (crushed)
• 1/2 teaspoon crushed red pepper
• 1 cup mushrooms (sliced)
• 1/2 cup yellow bell pepper (diced)
• 1/2 cup red bell pepper (diced)
• 1/2 cup orange bell pepper (diced)
• 1 1/2 tablespoons flour
• 1/2 cup half and half cream
• 1/2 cup milk
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/4 cup green onion (diced)
• Parmesan cheese (for garnish)

Preparazione

1. 1

   Put 1/3 cup flour in a bowl and set aside.

2. 2

   Put 1/3 cup flour in another bowl with Cajun seasoning, salt, and black pepper. Mix in water a little at a time. Add egg and mix until batter is well blended.

3. 3

   In a shallow dish, mix Panko crumbs with Parmesan.

4. 4

   Flatten chicken to about 1/2 inch thin by pounding with a meat mallet. (Enclose chicken in a Ziplock bag or between two pieces of plastic wrap to avoid splashing.)

5. 5

   Take a chicken tender and dip in flour and shake off excess. Then dip in batter and allow excess to drip back into the bowl. Press battered chicken in Panko mixture to cover both sides and then place on a parchment lined baking sheet (or whatever you want to set the chicken on until you're ready to fry it). Repeat with each piece of chicken and then set aside and begin making pasta.

6. 6

   Boil water and cook the 4 cups of pasta as directed on package. While pasta cooks, make the sauce.

7. 7

   In a large non-stick skillet, melt butter. Add garlic, crushed red pepper, mushrooms, and bell peppers. Saute over medium-high heat until tender. Stir in the flour and then the cream, milk, Cajun seasoning, and salt. Simmer over low heat for about 5 minutes of until thick (about 5 minutes). Begin frying chicken.

8. 8

   Heat oil in a large skillet (it should cover the bottom of the pan and be about 1/4 inch deep) over medium-high heat.

9. 9

   Place breaded chicken tenders in the pan (however many will fit without having them touch) and cook for about 3 minutes on each side or until golden brown. Place on a paper towel lined plate when done. Repeat with remaining chicken.

10. 10

    When pasta is finished cooking, reserve 1/2 cup starchy water and then drain. Mix the pasta and sauce together. Add starchy pasta water if needed. Stir in the green onion.

11. 11

    Dish pasta onto plates and top with a chicken tender. Grate Parmesan cheese over the top and serve.