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1
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.
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2
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.
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3
Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
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4
Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
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5
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.
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6
Great served with fresh french bread and butter. Also goes great with a little side salad.
