Four cheese chicken pasta cheesecake factory recipe for pumpkin

8 oz. Spaghettini Pasta
1 fz. Canola Oil
2 ea. Boneless, Skinless Chicken Breasts (3 Oz.), Pounded Roughly 6” Wide
1/4 teaspoon. Kosher Salt
1/8 teaspoon. Freshly Ground Pepper
1 oz. All-Purpose Flour
2 fz. Egg Wash
2 oz. Seasoned Breadcrumbs
3 fz. Parmesan Cream Sauce
1-1/2 fz. Tulsi Oil
1/2 fz. Chicken Broth
1 tbl. Butter
1/4 oz. Parmesan/Romano Cheese Blend
1/2 teaspoon. Parsley, Chopped
3/4 oz. Prosciutto, Sliced 1/16”
1/2 oz. Baby Arugula
1/2 teaspoon. Essential Olive Oil
Pinch Kosher Salt
Pinch Freshly Ground Pepper
1 teaspoon. Fresh Lemon Juice, Freshly Squeezed
1/4 oz. Parmesan/Romano Cheese Blend

Drop the pasta right into a pot of boiling salted water and prepare until “al dente” (approximately. 8 mins.)
Season the chicken breasts evenly (one for reds only) with pepper and salt. Coat the chicken gently with flour (each side), trembling off any excess. Dip the chicken in to the egg wash, after which coat them evenly (each side) using the seasoned breadcrumbs. Lightly press the breadcrumbs to the chicken to assist “set” the coating.
Ladle the oil onto a set grill or right into a large sauté pan and permit to heat. Carefully put the breaded chicken breasts to the grill or in to the pan and prepare before the chicken is crispy and it has switched an easy, even golden brown. Turn the chicken over and then prepare until done.
As the chicken and pasta are cooking, ladle the parmesan cream sauce right into a small non-stick sauce pot or sauté pan set over medium heat. Permit the sauce to reach a boil, stirring from time to time to avoid burning. When the sauce starts to boil, take it out of heat immediately. Put aside and warm.
Ladle the tulsi oil and chicken broth right into a large non-stick sauté pan set over medium heat. Prepare the sauce ingredients until heated through. Add butter stirring to include. Still prepare until just heated through. Add some well-drained pasta and cheese towards the pan tossing to include.
Mound the pasta onto the middle of the serving platter, departing single” open border inside the rim. Ladle 2 fz. from the parmesan cream sauce to the platter and round the pasta.
Put the chicken cutlets on the top from the pasta in a slight position (shingled if required). When platted properly, hardly any from the pasta will stay visible. Drizzle the rest of the parmesan cream sauce at random within the chicken. Sprinkle the chopped parsley evenly within the chicken and pasta.
Set the prosciutto slices around the top chicken developing a fluffy “crown” by having an open area left within the center.
Put the arugula right into a clean stainless mixing bowl. Drizzle the oil in to the bowl and also over the arugula. Squeeze the lemon wedge within the arugula and season after some pepper and salt. Add some parm/romano in to the bowl. Lightly chuck the ball ingredients together to coat the arugula using the dressing. Mound the arugula on the top of (centered) the chicken and also over the pasta inside the open part of the prosciutto “crown”.

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