Cajun Chicken Pasta

Sunday, December 11, 2011

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. 
Chop up 1/2 a medium onion and a whole pepper. We had a random yellow pepper on hand so, Mr. Schwartz came with the chopping assist.
Generously dust butterflied chicken breasts and cook until no longer pink in the middle. Remove from the pan when it is finished cooking.
Add the peppers and onions into the pan....cook for about two minutes on medium high.
Then add some minced garlic.
Look at those brown edges. Perfection.
Add some peas if you are into that. I'm tooootaly into that.
Next add some half and half or...heavy cream.
Give it a stir and add a bunch of cajun seasoning.  Seriously, I kept adding, and adding, and adding until it was the correct amount.  Just keep tasting it and remember that the flavor will continue to develop. Season with salt too.
Then add some parmesan cheese.
Toss in the cooked pasta.
Add the chicken to the pasta to heat up again.
Don't forget to add the juices that are left on the plate. They.are.awesome.
Plate it in a big bowl and be sure to add additional parmesan cheese.  It's totally cool to use a "citrus tool" to grate cheese. I'm just sayin'.
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 

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