Spicy Cajun Chicken Pasta

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Step 1

1. Melt butter in large skillet over medium heat. 2. Add yellow and red bell peppers, and onion to same skillet,until crisp-tender, about 4 minutes 3. Add garlic and crushed red pepper to skillet and saute 3 minutes. 4. Add whipping cream and chicken stock. 5. Simmer until sauce re-heats and thickens slightly, about 5 minutes 6. Add 1 cup grated Parmesan cheese to sauce, stirring to incorporate. 7. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and 8. Pound chicken thighs until very thin (the thinner the better). 9. Mix panko breadcrumbs, flour, and Parmesan cheese together. Season with salt and pepper and Italian seasoning 10. Place milk in dish for dipping. 11. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs 12. Place in cast iron pan that the oil has been heated in and fry at medium high temperature until golden crisp and cooked through. 13. Add more oil as needed. 14. Remove and drain chicken; keep warm. 15. Meanwhile, cook farfalle pasta in large pot of boiling salted water until tender but still firm to bite. 16. Save some pasta water. Drain remaining water and return to pot. 18. Add sauce and toss to coat, slowly adding reserved pasta water as needed 19. Place pasta with sauce on plate, and top with chicken thighs. 20. Serve, adding additional Parmesan and chili flakes to taste.