So... hi. I disappeared. Again. I'll be honest with you... food blogging has not been my thing this pregnancy. In fact, food hasn't been my thing. I'm not talking food aversions, it's more like... food... disinterest. I don't really have cravings or desires for anything. I just eat because I have to. WHO AM I?! Tomorrow is the last day of school and knowing that I will not be working all day has sparked my interest in the kitchen again. I have some old stuff to share with you, stuff I made a looooong time ago, and I am hoping to get busy in the kitchen in the next few weeks prepping for the impending birth of our daughter.
So this pasta. This isn't my first take on cajun chicken pasta, and it won't be my last. There's so many versions of this meal out there and I personally enjoy trying as many as I can. This one is creamy and delicious. We all enjoyed it (well, all except Landon, since he STILL doesn't eat pasta... weirdo!) and I can't wait to try it again.
Source: So Tasty So Yummy
Ingredients:
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
Directions:
1- Prepare the penne pasta per package directions.
2- 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.
3- 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.
4- Add the drained pasta and toss it into the pan with the sauce. Stir in the chicken and tomatoes. Serve, topped with additional Parmesan.
2- 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.
3- 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.
4- Add the drained pasta and toss it into the pan with the sauce. Stir in the chicken and tomatoes. Serve, topped with additional Parmesan.
Hehehe - I took a blogging break, and I'm not even pregnant!
ReplyDeleteLooking forward to seeing more from you as and when you feel like it :)
I tried this White sauce pasta recip And it comes out delicious :)
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