Pasta Ayam Louisiana (Peniru Pabrik Kue Keju)

Instructions

1. Season 4 boneless skinless chicken breasts, pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Gather three shallow bowls for the breading station. In the first shallow bowl, mix 1/4 cup flour and 1/2 teaspoon cajun seasoning. In the second dish, whisk 2 eggs,. In the third shallow dish, combine 3/4 cup panko breadcrumbs and 1 cup parmesan cheese,.
3. Dredge each piece of chicken into the flour mixture, then into the eggs, and finally, coat the chicken in the breadcrumb mixture.
4. Heat 1/4 cup oil for frying in a large skillet over medium-high heat. Cook the chicken until cooked through and golden brown, 5 minutes on each side. Remove the chicken from the skillet.
5. Boil 10 ounces bowtie pasta, according to the package instructions. Drain the pasta and set aside.
6. Returning to the same skillet, heat 1 tablespoon olive oil and saute 1 red bell pepper, 1 yellow bell pepper, 1/4 cup onion,1 cup mushrooms, and 2 teaspoons garlic, minced until tender.
7. Season with salt and pepper to taste, then remove the vegetables from the skillet.
8. Return to the same skillet and melt 2 tablespoons butter over medium-high heat. Whisk in 1 tablespoon flour to create a roux.
9. Pour in 2 cups heavy cream, 3/4 cup low-sodium chicken broth, 1 cup parmesan cheese, and 1 tablespoon cajun seasoning . Whisk to combine.
10. Allow the sauce to cook and thicken while stirring for 3-5 minutes. Season with salt and pepper to taste and more Cajun seasoning if needed.
11. Add the cooked pasta and vegetables to the sauce and stir to combine.
12. Slice the chicken and layer on top of the Cajun pasta.
13. Garnish with fresh chopped parsley and an extra dash of Cayenne pepper, if you like it spicy!