Makes 5-7 servings and takes 1¾ hours and 45 min
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushrooms (sliced)
Melt butter in a large skillet over a medium heat.
Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
Add garlic and crushed with red pepper to skillet and saute for 3 minutes.
Add whipping cream and chicken stock.
Simmer until the sauce re-heats and thickens slightly, should take about 5 minutes.
Add some basil and 1 cup grated Parmesan cheese to the sauce, stirring to incorporate.
Season the sauce to taste with salt and pepper. Reduce the heat to low, simmer; sauce will then reduce and thicken.
Wash and drain the chicken breasts.
Pound until very thin (the thinner the chicken breasts are the better).
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for the dipping.
Dip the chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan so that the oil has been heated and fry at a medium high temperature until you get a golden crisp and has cooked through.
Add more oil if needed.
Remove and drain chicken;but keep it warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
Drain and return to the pot.
Add sauce and toss to coat.
Place pasta with sauce on a plate, and then top with the chicken breast.
Serve, Parmesan separately for each person to add
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