1
Start by making your chicken cutlets.
2
In one bowl whisk some eggs together along with salt and pepper.
3
On a large plate mix together some Italian style breadcrumbs, panko breadcrumbs, salt and pepper, and parmesan.
4
Cut your chicken breast into strips lengthwise.
6
Then take a strip and lay it on its side in the breadcrumbs.
7
Coat the top of it in the breadcrumbs and press down hard with the palm of your hand to flatten the chicken.
9
Coat the bottom of your pan with oil.
10
Turn the heat to medium.
11
Once hot, gently place your chicken in the pan.
12
Cook for a few minutes each side, until golden brown.
13
Place on a wire rack and sprinkle on some flaky salt.
14
For the pasta, start by cutting up all your veggies and get the noodles cooking.
15
Melt the butter in a large pan.
16
Add in the veggies (minus the garlic and peas).
17
Sauté for a few minutes and then add in the 1 tbsp of Cajun seasoning, the smoked paprika, salt, and pepper.
18
Sauté for another few minutes and then add the garlic.
19
Stir and then add your chicken broth.
20
Once that comes to a simmer add the heavy cream and peas.
22
Once that comes to a simmer, turn the heat to low/medium low.
24
Let that simmer until it slightly thickens.
25
Save some of your pasta water if you want to thin out your sauce a little bit.
26
Pour the strained noodles into the sauce and stir.