LOUISIANA STYLE CRISPY PARMESAN CHICKEN PASTA - GLUTEN FREE

Louisiana Style Crispy Parmesan Chicken Pasta - Gluten Free image

Provided by @MakeItYours

Number Of Ingredients 26

PASTA
3/4 lb. gluten-free short cut pasta
2 Tbsp. butter or extra virgin olive oil
1 small onion, sliced
1 red or yellow bell pepper, sliced
8 ounces crimini mushrooms, sliced
PARMESAN CHICKEN
2 boneless, skinless chicken breasts cut into wide strips or 4 boneless skinless chicken thighs cut in half
1 cup
1/4 cup rice flour
1/2 cup parmesan cheese grated
2 Tbsp. GF Dried parsley
1/4 tsp. GF ground black pepper
1 large egg, whisked
3 - 4 Tbsp. Extra virgin olive oil
SAUCE
2 cups heavy cream
1 cup GF chicken stock
3 tsp.
1 Tbsp. Minced or grated garlic
4 oz. cream cheese
1 cup grated parmesan cheese
3 tsp. Tapioca or arrowroot starch
1/2 tsp. sea salt
1/4 cup chopped fresh parsley
Optional toppings; fresh chopped parsley, grated parmesan cheese, red pepper flakes

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, do not rinse
Using a large skillet, heat 2 tablespoons of olive oil/butter over medium-high heat. Add onions, bell peppers and mushrooms and cook until just starting to soften. Not more than three minutes. Remove the vegetables from the skillet
PARMESAN CHICKEN
In a medium bowl, mix panko crumbs, rice flour, parmesan, parsley and black pepper
Season chicken with salt. Dip each piece in the egg, then into the panko mixture. Press the panko firmly to adhere to the chicken
To the same skillet, heat 3 - 4 tablespoons of olive oil over medium heat. Add the chicken pieces and cook about 3 - 4 minutes per side, until golden brown and cooked through. Transfer to a cutting board and slice just before serving. Or keep warm in the oven until ready to serve
SAUCE
Return vegetables to the skillet, add the sauce ingredients except for the parsley and mix to combine. Cook over medium-high heat until the sauce starts to thicken. Toss in the pasta and cook for about 3 minutes. Stir in parsley
Divide pasta between bowls and top with sliced chicken, extra parsley, parmesan and red pepper flakes