Ingredient:

• 1-1/2 pounds boneless skinless chicken breasts, butterflied, cut into four fillets and pounded 1/4-in. thick
• 1/2 cup all-purpose flour
• 2 teaspoons Cajun seasoning
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 cup whole milk
• 1 tablespoon Louisiana-style hot sauce
• 1/4 cup canola oil
• VEGETABLES:
• 2 tablespoons olive oil
• 1 cup chopped sweet red pepper
• 1 cup chopped sweet yellow pepper
• 1 cup sliced fresh cremini mushrooms
• 1/4 cup thinly sliced green onions
• 2 tablespoons minced fresh parsley
• PASTA:
• 1 pound uncooked bow tie pasta
• CAJUN CREAM SAUCE:
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 tablespoons butter
• 4 teaspoons Cajun seasoning
• 3/4 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley