Louisiana Chicken Pasta Parmesan Crusted Chicken in a Spicy New Orleans Sauce

Ingredients

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tsp or 3g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Parmesan cheese

  Grated

  1 cup or 100g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

• Red bell pepper

  Sweet, raw

  ½ large (2-1/4 per pound, approx 3-3/4" lo or 82g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Creole Seasoning

  Tony Cachere's

  6 tsp or 24g

• Salt

  Table

  1 tsp or 6g

• Pasta

  Corn, dry

  10 oz or 284g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

Directions

1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
2. The second bowl is for the parmesan, bread crumbs and flour.
3. Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
4. TO COOK THE CHICKEN: Heat 1 tbsp olive oil and 1 tbsp butter on medium high in the stainless steel skillet. PLACE COATED CHICKEN in skillet and cook on medium high heat for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Remove from the skillet onto a large plate.
5. Melt 2nd tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms to the hot pan and cook for a total of 3 minutes 1.5 minute on each side.
6. Add chopped bell peppers and green onions, and a splash of olive oil. Cook for 4 minutes on medium high until softened. Add garlic cloves and cook for 1 additional minute until garlic is fragrant.
7. TO MAKE SAUCE: Add chicken stock, heavy cream, Cajun Seasoning, and salt to taste.
8. TO COOK PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. For authentic "al dente" pasta, boil your pasta uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
9. Add pasta to the pan and stir until fully coated in sauce. Add Parmesan to the sauce now. Taste and season with more salt if necessary.
10. Slice chicken into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan and chopped fresh green onions, if desired.
11. Recipe by: Olya (source: https://whatsinthepan.com/louisiana-chicken-pasta-parmesan-crusted-chicken-in-a-spicy-new-orleans-sauce/)

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