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lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, October 2, 2013

Cajun Chicken Pasta

Cajun Chicken Pasta
C hates tomatoes. Hates. Miss F has decided that she likes tomatoes. So I decided to attempt this dish, knowing Miss F would love it. I figured C would pick out the tomatoes, as he normally would.  He didn't.  He ate every bite.  And then he tried to figure out a way to take the leftovers on the plane home with him.  It turns out to be a good thing I didn't send him with any since the Aspen leg of his flight was cancelled and he had to spend the night in Denver.  But I may work on a way to send him home with food when he flies direct.  Maybe I will even add a tomato salad.  I heavily adapted this recipe from Kaitlin in the Kitchen.
Cajun Chicken Pasta

1 pound penne pasta
2 tablespoons butter, divided
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into strips
1 shallot, minced
2 garlic cloves, minced
½ cup Parmesan cheese, freshly shredded, plus more for garnish
2 ½ cups heavy cream
1 tablespoon Cajun seasoning, plus more for garnish
2 Roma tomatoes, diced

Prepare the penne pasta per package directions.

In a large pan heat 1 tablespoon butter and 1 tablespoon of olive oil. Once the butter has melted into the oil, add the chicken and shallots; season well with salt & pepper and cook for 5 minutes until chicken is cooked through. Remove the chicken from the pan and cover it on a separate dish to keep it warm.

Place your remaining 1 tablespoon of butter and your garlic in the pan you removed the chicken from. Let the garlic sauté for about 1 minute, making sure it doesn't brown and burn. Add your heavy cream and when it comes to a light simmer, add your parmesan cheese and mix well. Season with salt, pepper and Cajun seasoning.

Add the drained pasta and toss it into the pan with the sauce. Stir in the chicken and tomatoes. Serve, topped with additional Parmesan.
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2 comments:

Susan said...

This is yummy!
I made a version of this with red and yellow bell peppers a couple weeks ago and everyone loved it!

Chasity Munn said...

Buy those disposable Galdware things and send it on with him! Great idea as I always get stuck eating gross airport food.

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