Want to try this one too! Got it from here
Cheesecake Factory® Louisiana Chicken Pasta
Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce.
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 cup mushrooms, sliced
salt and pepper
1 package bow-tie pasta
4 tablespoons (approx) vegetable/olive oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour
Additional grated Parmesan Cheese
Heat a large heavy skillet over medium heat and melt butter. Add bell peppers (yellow and red), mushrooms and onion and saute about 3-4 minutes. Cooking vegetables to a tender-crisp texture.
Add garlic and crushed red peppers and saute about 1-2 minutes more.
Add whipping cream and chicken stock. Simmer until sauce regains temperature and begins to thicken slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce and season sauce to taste with salt and pepper, stirring to mix well. Reduce heat to low and simmer. Sauce will reduce and thicken.
Wash and drain chicken breasts. Pound until very thin, to about 1/4 inch thick.
Mix bread crumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.
Dip chicken in bread crumb mixture and then in milk and then back in breadcrumbs.
Heat oil in large skillet over medium heat. When oil is hot add chicken and cook until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.
Cook bow-tie pasta following package directions,
Drain pasta and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve with additional Parmesan to add separately.