In skillet melt butter add onion and seasonings. Cook for about 10-15 minutes
Then add shallot and garlic mixing well and let cook for about 5 minutes before adding peppers.
Cook peppers for additional 10-15 minutes.
While vegetables cook start pot of water to boil pasta.
In another large skillet heat cooking oil to cook chicken in.
Dredge both sides of the chicken breast in the Everglades Pre Seasoned Breader.
The coating will not be very thick.
If you are wanting a crispier thicker chicken breast do a three step dredge, breader, egg, then back into the breader.
Cook chicken on both sides till internal temp reaches correct temperature.
It does not take long at all if you use the chicken cutlet pieces.
Removed from oil and let rest on a paper towel lined dish.
When vegetables are soft add wine to the skillet with the vegetables let simmer for a few minutes.
Cook pasta in boiling water according to the directions on box. Reserve about 1 cup of pasta water before draining the pasta.
To vegetable skillet add heavy cream and cook over medium/ low temperature and bring to a simmer.
Add cream cheese and whisk into cream.
Add parmesan cheese and remove pan from heat.
To sauce add pasta water if need to thin the sauce.
You might not need to add the complete 1 cup. We used approximately ½ cup.
When noodles are done add to sauce along with parsley and stir to combine. Top with chicken and extra parmesan. Serve it up and enjoy!!
