When we lived in the U.S we were "lucky" enough to live in a City with 2 Cheesecake Factory restaurants. If you've never heard of them, your waistline is probably thankful. Not only does their menu feature about 40 different cheesecakes - they also have a "book" for their main menu - I'm guessing there's at least 150 different dishes. Despite that, we had a few favourites. Louisiana Chicken Pasta was one of mine and I played around with flavours until I got to something that's "almost" there.....now just to master their Pumpkin Cheesecake!
Melt 1Tbsp butter in a large pan, add a chopped red pepper, chopped yellow pepper, chopped onion and about a cup of sliced mushrooms and cook for about 5 minutes. Add 3 minced garlic cloves and 1 tsp dried chilli flakes and cook for 2-3 mins until fragrant (take care not to burn the garlic or chilli). Now for the naughty part - add 600ml double cream and 250ml chicken stock. Simmer for about 5 mins until slightly thickened. Add 4 Tbsps chopped fresh basil and 1 cup of grated parmesan. Season with salt and pepper to taste and leave over a low heat.
Pound 4 chicken breasts between greaseproof paper until quite thin. Mix together 3/4 Cup breadcrumbs, 1/4 cup parmesan and 2 Tbsps flour. Pour some milk into a flat dish - dip chicken in breadcrumb mixture, then in milk, then back in breadcrumbs. Heat 2 Tbsps oil in a large frying pan and cook chicken for 3-5 mins per side until cooked through and browned.
Meanwhile, cook some pasta in a large pan of salted water, drain and return to pan. Add sauce and toss to coat.
Serve pasta topped with chicken and a side salad.
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