CHEESECAKE FACTORY LOUISIANA CHICKEN PASTA (COPYCAT)

My third Cheesecake Factory Copycat, louisiana Chicken Pasta is simpler than you'd think given the list of components. Spicy Cashew Chicken, my two Cheesecake Factory products and Tamale Corn Cakes are my sequence, without neglect.

Factory Copycat Louisiana Chicken Pasta with peppers, mushrooms, Parmesan and onions in a cajun cream sauce.

INGREDIENTS

CAJUN CREAM SAUCE

1. 1 tsp red pepper flakes
2. 1 tsp cajun seasoning
3. 1/2 tsp Kosher salt
4. 1 tbsp cornstarch

CRISPY PARMESAN CHICKEN

1. 1/4 cup flour
2. 1 cup breadcrumbs
3. 1/2 tsp Kosher salt
4. 2 eggs
5. 4 tbsp vegetable oil

PASTA

1. 1 pound Farfalle pasta
2. 2 tbsp butter
3. 1/2 yellow bell pepper chopped
4. 1/2 red bell pepper chopped
5. 1/2 red onion chopped
6. 8 ounces mushrooms chopped
7. 1 tbsp minced garlic

INSTRUCTIONS

1. Note: click times from the directions to begin a kitchen timer.
2. Mix together and put aside.
3. Set of water to boil and then cook the pasta into a moment of what's recorded on the box shy.
4. Drain but don't rinse.
5. Mix, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together.
6. In another bowl whisk the eggs.
7. Dredge each piece of chicken to the mixture to the eggs, and into the mixture. *
8. Let chicken sit on a tray as you cook the veggies.
9. Melt butter and add mushrooms, onion, garlic and the bell peppers.
10. Cook for 3-5 minutes until just beginning to brown but not break .
11. Remove from the pan.
12. Insert the 1/4 cup and cook the chicken until golden and crispy brown, 3-5 minutes on each side.
13. Remove from the pan and drain the oil.
14. Add vegetables and the pasta .
15. Let thicken and simmer for 3-5 minutes.
16. While the sauce is cooking slit the chicken up.
17. Serve the chicken on Parmesan to the pasta .

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