Chicken

4 tbsp canola oil4 boneless skinless chicken thighs3/4 cup panko1/4 cup grated Parmesan1 cup milk2 tbsp flourCajun sauce

1 tbsp butterOld bayPaprikaCayenne1 small yellow bell pepper diced1 small red bell pepper diced1 small red onion diced3 minced garlic cloves2-3 tsp chili flakes1 1/4 pints of heavy cream1 cup chicken broth1 box of farfalle pastaInstructions:

Melt butter in large skillet over medium heat.Add yellow and red bell peppers, and onion to same skillet,until crisp-tender, about 4 minutesAdd garlic and crushed red pepper to skillet and saute 3 minutes.Add whipping cream and chicken stock.Simmer until sauce re-heats and thickens slightly, about 5 minutesAdd 1 cup grated Parmesan cheese to sauce, stirring to incorporate.Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce andPound chicken thighs until very thin (the thinner the better).Mix panko breadcrumbs, flour, and Parmesan cheese together. Season with salt and pepper and Italian seasoningPlace milk in dish for dipping.Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbsPlace in cast iron pan that the oil has been heated in and fry at medium high temperature until golden crisp and cooked through.Add more oil as needed.Remove and drain chicken; keep warm.Meanwhile, cook farfalle pasta in large pot of boiling salted water until tender but still firm to bite.Save some pasta water. Drain remaining water and return to pot.Add sauce and toss to coat, slowly adding reserved pasta water as neededPlace pasta with sauce on plate, and top with chicken thighs.Serve, adding additional Parmesan and chili flakes to taste