New Orleans Paneed Chicken With Shrimp And Fusilli - cooking recipe

Ingredients

2 eggs
2 cups Italian style breadcrumbs
1/3 cup fresh parsley, plus
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 boneless skinless chicken breast halves (pounded out slightly)
4 tablespoons olive oil
1/2 lb uncooked large shrimp, peeled, deveined
3/4 cup green onion, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
2 garlic cloves, finely minced
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated parmesan cheese
1/2 lb fusilli

Preparation

Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; saute until cooked through, about 4 minutes per side. Transfer to a dish in a warm oven. Discard oil in skillet; add 1 tablespoon oil. Add shrimp, green onions and bell peppers; saute over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp and vegetables to dish with the chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream and garlic; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Plate each chicken breast and divide the pasta between the four plates of chicken. Sprinkle with the 2 table spoons of fresh chopped parsley to garnish before serving.
Great served with fresh french bread and butter. Also goes great with a little side salad.