Tuesday, 15 September 2015

Louisiana chicken n pasta

I love Pasta

Crispy Cajun fried chicken breast atop creamy Cajun spiced bowtie pasta. This dish is inspired by cheesecake factories “Louisiana chicken n pasta” I love the combination of crispy and creamy. I would bet money that it’s one of cheese cake factories bestselling dishes. This homemade version was a real crowd favorite, everyone loved it, not a single drop of left overs. I can assure you that will be the case if you try it too.

Louisiana chicken and pasta with a side of plantains…is always my order (either that or the Jamaican black pepper shrimp). I have ordered it so many times I can’t even count. This post is for all the cheesecake factory lovers (like myself) with no cheesecake factory locations in their town, city, state, parish or country. The nearest one to me is approximately 560 miles away….in Florida! Luckily my grocery store is less than 2 miles away and I sleep in a cozy sleeping bag in the corner of the kitchen. Nothing beats a home cooked meal.

The recipe is relatively simple the chicken preparation itself has a few steps but each one is necessary, especially the pounding. I can’t tell you enough how much better a chicken breast is pounded thin and flat. Not only is it super tender but it cooks incredibly fast.  Total time for this one ran me 1 hour and 15 minutes including all the photography and a very slam bam kitchen clean up. This is your new after work family dinner

Ingredients (printable recipe)

3 boneless skinless CB chicken breasts
1 tablespoon oil
3 eggs
1.4 cup milk
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


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.

Xoxo Greedygirl 

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