Another Classic

Earlier this week, I threw together another old favorite, Cajun Chicken Pasta. The reason I love this recipe is because it’s so simple, so flexible, and so fast. I use whole wheat penne, buy whatever peppers are on sale, experiment with different mushrooms and rotate between chicken, sausage and shrimp (sometimes, all three!) I think the most important things to know about this recipe are that (a) it’s fattening – the sauce is half and half, and (b) the sauce won’t get real thick, in fact, it’s basically a creamy liquid. Nothing that some warm, crusty garlic bread can’t take care of.

Without further ado:

Cajun Chicken Pasta

8 oz. penne pasta
2 boneless, skinless chicken breasts, sliced into thin strips
(and/or 1/2 lb. shrimp, a coupla cajun sausages)
3 tsp. Cajun seasoning
few drizzles of olive oil
1 green bell pepper, cut into thin slices
1 red bell pepper, cut into thin slices
6 fresh mushrooms, sliced
1-1.5 C half and half
1/4 tsp. dried basil
1/2 tsp. lemon juice
salt and pepper to taste
pinch of garlic powder
1/4 tsp. cayenne
grated parmesan cheese

1. Bring a pot of lightly salted water to a boil. Add penne, cook until al dente; drain.
2. Drizzle olive oil in large skillet; add chicken and Cajun seasoning. Cook over med/high heat until no longer pink and juices are clear. Add peppers and mushrooms; cook 2-3 minutes. Reduce heat and stir in half and half. Season the sauce with basil, lemon juice, salt/pepper, garlic powder, and cayenne.
3. Add pasta to skillet. Toss well and let sit over low heat for several minutes. Sprinke with parmesan cheese and serve with garlic bread.
(serves 2 with plenty of leftovers, probably 4 with no leftovers)

If anyone wants to experiment with this baby and attempt a thicker, healthier sauce, I’d love to hear about it!!

Pictures are fun, right?

My treasured Cooking Light/Rachael Ray collection…I am anxiously waiting for issue #1 of Food Network to arrive and that will be added! I can’t imagine what this stack will look like when I’m oh, eighty.

And what good do all those magazines do if I don’t have some sort of record-keeping system to maintain all the best-looking recipes?

From left to right: Mom’s cookbook she made me awhile back (it’s full to the brim); Ellen’s gift to me, one of RR’s books; Better Homes and Gardens; Bartender = from Chase that I think actually belongs to Brett; New Basics = a gift from Kathy and my dad a coupla years back; Appetizers = from Chase and Morgan; then a random collection of brochures, etc.


Next week: 5 holiday treats, ALL of which are brand-new attempts for me! I can’t share yet what they are because some of you readers may be receiving them!

Happy Holidays, everyone!
This entry was posted in Chicken, Chicken, Main Dish, Pasta. Bookmark the permalink.

One Response to Another Classic

  1. Heather says:

    I’m making Puppy Chow either tonight or tomorrow, so beware! 🙂

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