Louisiana Chicken Pasta

• Cajun Sauce
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 bell pepper, chopped ( you can mix red green and yellow)
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1 1/2 cups cups heavy cream
• 1 1/2 teaspoons Cajun spice or Creole seasoning
• 1/2 cup low sodium chicken broth
• Pasta and chicken
• 300 grams boneless skinless chicken breast, cut into big cubes
• 1 1/2 teaspoons Cajun spice
• 3/4 cup breadcrumbs
• 1 tablespoon flour
• 1/2 cup parmesan cheese (grated)
• 1 cup milk
• 4 tablespoons vegetable oil
• 2 tablespoons fresh basil or parsley
• Salt, to season
• freshly ground black pepper, to season
• 250 grams Fusili
• Chilli flakes (optional), for garnish

1. For Cajun Sauce:rnrn Melt butter and olive oil in large pan over medium heat.rnAdd the peppers, and onion to same pan, until crisp-tender, about 4 minutes.rn Add garlic and crushed red pepper to pan and saute 3 minutes.rn Add cream and chicken stock and mix in the Cajun spice blend.rn Simmer until sauce thickens slightly, about 5 minutes.rn Add basil and Parmesan cheese to sauce, stirring to incorporate.rn Season sauce to taste with salt and pepper. Reduce heat to low, and simmer till the sauce thickens.
2. For the chicken:rnrn Marinate chicken pieces with Cajun seasoning and leave for 30 minutes.rn Mix breadcrumbs, flour, and Parmesan cheese together.rn Place milk in dish for dipping.rn Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.rn Heat oil in a pan, fry the chicken pieces till golden brown and keep aside.
3. For the final dish:rnrn Cook the fusili in large pot of boiling salted water and drain.rn Add sauce and toss to coat.rn Place pasta with sauce on plate, sprinkle chilli flakes and top with chicken breast.rn Serve hot and tuck in!

cajun sauce, butter, olive oil, bell pepper, onion, garlic, red pepper, heavy cream, cajun spice, chicken broth, pasta, boneless skinless chicken breast, cajun spice, breadcrumbs, flour, parmesan cheese, milk, vegetable oil, fresh basil, salt, freshly ground black pepper, chilli flakes

Taken from food52.com/recipes/36891-louisiana-chicken-pasta (may not work)