Cajun Chicken Pasta

• porce: 4
• celkový čas: 40 minutes

Ingredience

Chicken:

4 tbsp canola oil

4 boneless skinless chicken thighs

3/4 cup panko

1/4 cup grated Parmesan

1 cup milk

2 tbsp flour

Cajun sauce:

1 tbsp butter

Old bay

Paprika

Cayenne

1 small yellow bell pepper diced

1 small red bell pepper diced

1 small red onion diced

3 minced garlic cloves

2-3 tsp chili flakes

1 1/4 pints of heavy cream

1 cup chicken broth

1 box of farfalle pasta

Pokyny

Melt butter in large skillet over medium heat.

Add yellow and red bell peppers, and onion to same skillet,until crisp-tender, about 4 minutes

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 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

Pound chicken thighs until very thin (the thinner the better).

Mix panko breadcrumbs, flour, and Parmesan cheese together. Season with salt and pepper and Italian seasoning

Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs

Place in cast iron pan that the oil has been heated in 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 farfalle pasta in large pot of boiling salted water until tender but still firm to bite.

Save some pasta water. Drain remaining water and return to pot.

Add sauce and toss to coat, slowly adding reserved pasta water as needed

Place pasta with sauce on plate, and top with chicken thighs.

Serve, adding additional Parmesan and chili flakes to taste