Home Ec 101's Chicken Picante
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast
- 1 lb spaghetti squash, cooked
- 1⁄4 cup olive oil
- 1⁄4 cup cajun seasoning
- 1⁄2 cup flour
- 2 tablespoons flour
- 4 tablespoons butter
- 4 garlic cloves, minced
- 3 cups half-and-half
- 1 1⁄2 cups parmesan cheese, shredded
- 1⁄2 cup sweet red cherry peppers, seeded and cut in half
- 1⁄2 cup banana pepper ring
- salt, to taste
- pepper, to taste
directions
- Heat the olive oil over medium low heat.
- Preheat the oven to 200°F Use this to keep the chicken breasts hot while preparing the sauce.
- Pound the chicken breasts flat.
- Cut the breasts in half.
- Stir together the Cajun seasoning and 1/2 cup flour. If you enjoy very spicy foods, reduce the amount of flour used.
- Dredge the chicken in the flour and cook over medium low, until done, turning once.
- While the chicken is cooking slice and seed the cherry peppers.
- When the chicken is done, drain it on a paper towel and hold it in the oven while you prepare the sauce.
- Heat the 4 TBSP butter over medium heat.
- Add the garlic and cook until just golden. Be careful not to burn the garlic. Add the peppers.
- Slowly add the half and half.
- Sprinkle in the Parmesan and 2 TBSP of flour stirring slowly but continuously.
- Reduce the heat to low.
- Remove from the heat when the cheese has fully melted.
- Place a portion of cooked Spaghetti Squash (or fettuccini) on a plate, give it a slight twist to mound it in the center.
- Place a piece of chicken on the pasta and pour the sauce over both.
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