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1
Melt butter in large skillet over medium heat.
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2
Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
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3
Add garlic and crushed red pepper to skillet and saute 3 minutes.
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4
Add whipping cream and chicken stock.
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5
Simmer until sauce re-heats and thickens slightly, about 5 minutes.
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6
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
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7
Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
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8
Wash and drain chicken breasts.
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9
Pound until very thin (the thinner the chicken breasts the better).
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10
Mix breadcrumbs, flour, and Parmesan cheese together.
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11
Place milk in dish for dipping.
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12
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
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13
Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
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14
Add more oil as needed.
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15
Remove and drain chicken; keep warm.
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16
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
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17
Drain and return to pot.
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18
Add sauce and toss to coat.
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19
Place pasta with sauce on plate, and top with chicken breast.
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20
Serve, passing additional Parmesan separately.
