Ingredients
Scale
- 1 pound chicken cutlets or tenders
- 1 pound short cut pasta
- 1 cup Panko breadcrumbs
- 1 ½ cups grated parmesan cheese
- 2 cups milk
- ½ cup canned coconut milk
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped
- 3–4 teaspoons cajun seasoning
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- Dredge chicken in a mixture of Panko and parmesan. Set aside.
- In a skillet, sauté onion in olive oil until soft; add bell peppers and garlic, cooking until tender.
- Stir in cajun seasoning, then add milk and coconut milk along with cream cheese; whisk until smooth and simmer for about 5-8 minutes.
- In another skillet, cook the chicken until golden brown on both sides; slice once cooked.
- Combine pasta with the sauce and stir in remaining parmesan; serve topped with sliced chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate (about 380g)
- Calories: 640
- Sugar: 5g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg