 | I know I always will have a winner in my house with some sort of spin on alfredo, aka Daddy Pasta (named after C!) I use Tony Chacheres seasoning, but next time, I am going to try it with Old Bay, more Maryland style. This meal comes together incredibly quickly, which is great for us on a night after ballet or art class or whatever. It took some convincing to ensure both C and Miss F that the red bits were indeed bell pepper chunks, not tomatoes. I would have loved the addition of tomatoes, but I know it wouldn't go over so well with them. I did go ahead and plant a container tomato plant out on our porch, if it produces any crop, they will be mine and mine alone. How do they not love tomatoes?!?!? |
2 boneless skinless chicken breasts, cut into bite sized pieces
2 teaspoons Cajun seasoning, divided
2 tablespoons olive oil, divided
½ onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
¼ cup white wine
2 tablespoons cornstarch
1 cup chicken broth
1 cup half and half
¼ cup grated Parmesan
1 pound cooked penne pasta
Dredge the chicken in one teaspoon of the Cajun seasoning. Heat 1 tablespoon of oil over high heat. Sauté the chicken until brown, transfer to a plate. Add the remaining 1 tablespoon of olive oil. Sauté the onion and bell pepper for 3 minutes; add the garlic and sauté for 30 seconds more. Add the tomato paste and remaining Cajun seasoning. Deglaze the pan with the white wine. Whisk together the cornstarch, broth and half & half. Add the half and half mixture; bring to a boil and reduce heat to low. Simmer for a couple of minutes to thicken the sauce. When the cream sauce is to desired consistency, stir in Parmesan, chicken and pasta. Serve.
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