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It’s not Italiano, Cajun Pasta

So I have been a married woman, a Mrs., etc, for an entire month now. I love it! I love having someone to cook for who appreciates even my kitchen experiments! He is a good sport. Hopefully I won’t be stuck at home being a housewife for long, but until then, I do feel the need to fill our stomachs with healthy and satisfying food!

I made a savory cajun chicken pasta last night, complete with tons of veggies and whole wheat noodles.

3 cubed boneless & skinless chicken breasts

a few good shakes of a good creole/cajun seasoning (a good palm full)

1 pound whole wheat pasta (i used spaghetti noodles, but kamut penne would work too)

a couple of turns around the skillet with olive oil

2 Tablespoons Butter

1 slices whole red bell pepper

1/2 red onion, sliced

2 palm fulls of frozen onion & pepper frozen veggie seasoning mix

3 cloves minced garlic (I LOVE the bottles of garlic that are already minced. I wouldn’t use it in anything fresh and non cooked-but for sautéing in the skillet… easy, convenient, and not smelly)

1 can of whole tomatoes, chopped, 4 small tomatoes, or a can of diced tomatoes

2 cups of chicken broth (go for low sodium and organic if possible)

1/3 cup of Chardonnay or any other dry white wine

3/4 cup heavy craem

Pepper (the more the better, if you can take it… extra cayenne pepper is tasty)

Asiago cheese

Fresh parsley

Cube the chicken and coat in cajun seasoning. On high heat, use a little butter and olive oil and put the chicken in the skillet. Don’t over fill the skillet, spread the chicken out and allow to brown on one side, flip and brown the other side. Shouldn’t take more than a couple of minutes.

While cooking the chicken, be boiling your pot of pasta in the water, cook until the pasta is al dente. Drain immediately when done and don’t allow to soak in the water.

Move the chicken to a dish (I just dump them in the serving platter to hold). Cook all the veggies on high until they are tender but not mushy… give them a nice char. Move them to the serving platter as well.

Deglaze the pan with the chicken broth and chardonnay. Get all the flavorful bits from the bottom of the pan & cook out the wine… you should end up with about half a cup less liquid than you started out with, then you know you are ready for the heavy cream. Stir in the cream until a you get a a light brown sauce.

Turn the heat off and toss the chicken, veggies, and whole wheat noodles into the skillet, stir everything together until the noodles have absorbed all of the sauce and there is not left in the bottom.

**This is important because if you overcook your noodles (past al dente) your noodles would have absorbed all of the water from the pasta pot and won’t be able to absorb any of the delicious sauce! You know your noodles are overdone when there is sauce left at the bottom of the skillet-al dente directions should be on your pasta box!

Pour pasta into a serving dish, toss on some fresh parsley and shredded asiago and VIOLA! ENJOY!

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