Louisiana Style Crispy Parmesan Chicken Pasta Gluten Free Recipes

CHEESECAKE FACTORY'S LOUISIANA CHICKEN PASTA

Cheesecake Factory's Louisiana Chicken Pasta image

Make and share this Cheesecake Factory's Louisiana Chicken Pasta recipe from Food.com.

Provided by 1 Baker

Categories One Dish Meal

Time 1h45m

Yield 5-7 serving(s)

Number Of Ingredients 18

Ingredients

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 mushroom (sliced)

Steps:

Melt butter in large skillet over medium heat.
Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
Add garlic and crushed red pepper to skillet and saute 3 minutes.
Add whipping cream and chicken stock.
Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
Wash and drain chicken breasts.
Pound until very thin (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
Add more oil as needed.
Remove and drain chicken; keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
Drain and return to pot.
Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Nutrition Facts : Calories 1198.8, Fat 74.2, SaturatedFat 37.6, Cholesterol 346.1, Sodium 786.3, Carbohydrate 75.4, Fiber 4.2, Sugar 4.2, Protein 58.1

EASY GLUTEN FREE CHICKEN PARMESAN

Easy Gluten Free Chicken Parmesan image

GF isn't hard or expensive - just use what you have on hand! This is an easy weeknight recipe, great for satisfying a comfort food craving.

Provided by B-Walk

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb chicken breast
2 cups Chex cereal (make sure you're using rice or corn, GF)
1/2 cup parmesan cheese, divided
1 egg
1 teaspoon italian seasoning
1 teaspoon garlic powder
1/4 teaspoon paprika
1 dash cayenne
black pepper
salt
1 (24 ounce) jar spaghetti sauce

Steps:

Preheat oven to 400 degrees F. Spray nonstick 9x13 pan to grease. Chicken breasts should be no more than 1" thick, pound chicken down if needed.
Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor. Pulse until you get a fine, even consistency from your coating mixture. Pour into wide, shallow bowl.
Beat egg with salt and pepper to taste in wide, shallow bowl.
Dip chicken in egg mixture and dredge in coating. Place in pan, and bake for 20 minutes or until coating is set and golden.
Remove pan with chicken from the oven, and pour sauce over the top of chicken. Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through.
Serve with hot cooked GF pasta (Sam Mills is my favorite) or polenta and a green salad.
***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs. Leave cheese out of coating mixture and topping if you are dairy free.

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