Louisiana Chicken Pasta – Parmesan Caked funk in a Spicy New Orleans Sauce

constituents
1 egg
Swab and pepper
1 tablespoon garlic greasepaint
1 tablespoon Italian Seasoning
1 mug Parmesan rubbish
½ mug chuck
motes
¼ mug flour
2 teaspoon olive oil painting( divided)
2 teaspoon adulation( divided)
1 lb funk guts thin( 4 to 5 pieces)
8 oz cremini mushrooms sliced
½ large unheroic bell pepper diced
½ large red bell pepper diced
2 green onions diced
3 cloves garlic sliced
Sauce
1 mug funk stock sodium free( acclimate swab if not sodium free)
1 mug heavy cream
2 soupspoons Cajun Seasoning
1 tablespoon swab
10 oz arc tie pasta
½ mug Parmesan rubbish grated
Instructions
First, paper kerchief dry the funk and also prepare two coliseums. One is for the egg, swab, pepper, garlic greasepaint, and Italian seasoning. Whisk this egg admixture slightly.
The alternate coliseum is for the parmesan, chuck
motes and flour.
Comb each funk bone piece in egg/ seasoning admixture. After that place in parmesan admixture and press. Turn to cover the other side of the funk with parmesan admixture and press again. Repeat with remaining funk pieces and place each carpeted parmesan funk onto a plate or a slice board.
TO COOK THE funk Heat 1 teaspoon olive oil painting and 1 teaspoon adulation on medium high in the pristine sword skillet. PLACE carpeted funk in skillet and cook on medium high heat for 3- 4 twinkles one one side. DO NOT MOVE funk else the rubbish will slide off face before it adheres! Press down smoothly with a spatula. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 twinkles. Remove from the skillet onto a large plate.
Melt 2nd teaspoon olive oil painting and 1 teaspoon adulation. Add sliced mushrooms to the hot visage and cook for a aggregate of 3 twinkles –1.5 nanosecond on each side.
Add diced bell peppers and green onions, and a splash of olive oil painting. Cook for 4 twinkles on medium high until softened. Add garlic cloves and cook for 1 fresh nanosecond until garlic is ambrosial.
TO MAKE SAUCE Add funk stock, heavy cream, Cajun Seasoning, and swab to taste.
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 don’t wash. For authentic “ al dente ” pasta, boil your pasta uncovered, stirring sometimes for 12 twinkles. For further tender pasta, boil an fresh 1 nanosecond.
Add pasta to the visage and stir until completely carpeted in sauce. Add Parmesan to the sauce now. Taste and season with further swab if necessary.
Slice funk into thin strips and serve on top of pasta in individual plates. Sprinkle with fresh shredded Parmesan and diced fresh green onions, if asked .