Friday, May 27, 2011

Louisiana Chicken Pasta


We just tried this recipe and it was pretty good. Will make again.

I wanted it simple so I just made the pasta w/o chicken or the bell peppers. I did like it as just pasta, but I think next time I'll add the chicken. Eric said he'd like the bell peppers but I wouldn't, so it is just a matter of preference I guess.

If you just want to try the pasta, I'll make the font a different color at that part of the recipe so it's easy to find.

For the chicken:
2 1/2 cups plain breadcrumbs
1 1/2 cups flour
3 large eggs beaten with a splash or two of water
3 1/2 tbsp Cajun seasoning, divided
peanut oil
5 boneless skinless chicken breasts, sliced diagonally into 1″ wide pieces

For the vegetables and sauce

1 1/2 tbsp butter
1 1/2 tbsp olive oil
1 red and 1 green pepper, sliced and cut into 1″ pieces
4 scallions, chopped
1 1/2 tsp Kosher salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/4 tsp ground cayenne pepper
2 cups heavy cream
1 cup half and half
2 tbsp cornstarch combined with 2 tbsp cool water in a small bowl
For the pasta

1 lb uncooked bow tie (farfalle) pasta
Kosher salt

In three separate dishes, place bread crumbs mixed with 1 1/2 tbsp Cajun seasoning, flour mixed with 1 1/2 tbsp Cajun seasoning, and eggs. Heat about 1/4″ peanut oil in a sauté pan over medium to medium-high heat until hot. Take the chicken pieces and coat them in flour mixture, then dip them egg, then coat them well with the bread crumb mixture. Carefully place them in the hot pan and cook until all sides are browned, adding more oil as needed. Cook in batches until all of the chicken is cooked. Place cooked pieces on a paper towel lined plate and sprinkle with additional Cajun seasoning, if you’d like.

When all of the chicken has been cooked, drain out the oil and carefully wipe out the pan. Return it to the stove and over medium heat, heat the butter and olive oil. Meanwhile, boil the water for the pasta, adding the salt right before adding the pasta; cook pasta according to package directions.
Add the peppers, scallions, salt, pepper, garlic powder, Cajun seasoning and cayenne pepper to the pan; cook for 8-10 minutes. Stir heavy cream and half and half into the vegetable mixture and bring to a simmer.

Add in the cornstarch and water mixture once the cream and vegetable mixture starts to bubble. Allow to cook until thickened, about 3-5 minutes.
Drain the pasta when it is finished cooking. Add the chicken into the pan and stir slowly to coat the chicken with the cream and vegetables. Allow the chicken to heat through.
In a large bowl, stir the pasta and chicken mixture together. Serve hot, sprinkling a little extra Cajun seasoning over the top of each serving if desired.

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