Original Louisiana Chicken Pasta

This is as close as I can get to the original Dish.

Ingredients:
Chicken, cut up into bite size pieces
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves,minced1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper to taste

Directions:
Melt butter in heavy large skillet over medium heat.
Add yellow and red bell peppers, mushrooms,
and onions and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet
and saute 2 or 3 minutes.
Add whipping cream and chicken stock.
Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce,
stirring to incorporate. Season sauce to taste with salt and pepper.
Reduce heat to low, simmer. Sauce will reduce and thicken.