Are you sick of sweets? Well, I am...well not really. I know the holidays are packed with running around, tons of sweets and not a lot of time to do things like--make a decent dinner. So, I am here to save the day. This dish is fast, easy and packs a punch. It comes together in minutes and it breaks up the sweets you have been not to secretly sneaking. Added plus, it reheats beautifully so not only will you have a great dinner but a great lunch to bring to work. I'm speaking from experience here!
Now, I must continue before my computer crashes again. I should be getting our new 'uter in the mail on Tuesday (yay!).
Musical Selection: Play On by Carrie Underwood. Fantastic jam. I have been in one cheesy mood lately--must be this holiday spirit stuff.
There it is. Merry Early Christmas. Speaking of Christmas, you could totally put red peppers in this dish and it could be Christmas pasta. Wow, that's a good idea.
Cajun Chicken Pasta
3/4 lb pasta (linguine, spaghetti, penne, the pasta world is your oyster)
3 chicken breasts, butterflied and seasoned with cajun chicken seasoning
1/2 medium onion, sliced
2 cloves garlic, minced
1 pepper (any color will do), sliced
1 1/2 cups frozen peas
2 cups half and half or heavy cream
1 1/2 tablespoons cajun seasoning (plus additional if you like it hot)
1 1/2 cups parmesan cheese plus additional for topping
Season chicken with cajun seasoning. Drizzle olive oil in a medium frying pan, preheat on medium to medium high, add chicken and cook until no longer pink in the middle. Take out of the pan and set aside.
Start to cook the pasta until el dente.
Add the sliced onion and pepper. Turn to medium high and cook for two minutes. Add minced garlic. Cook for three additional minutes stirring fairly constantly so the garlic doesn't burn. Add the peas.
Add the half and half/cream, parmesan cheese and pasta. Remember to add the drippings from the chicken from the plate.
To serve, plate the pasta, place the chicken on top and sprinkle with additional parmesan cheese.
Recipe by: Mrs. Schwartz