Easy Cajun Chicken Alfredo

The last few days of my pregnancy I had what I think was my only real food craving.  For 9 months I was sick…not throw-up sick but on the verge of throwing up all day every say sick.  It was miserable.  I tried not to complain about it because I was just so happy to be pregnant but now that that's over…it sucked.  Since I felt crappy the entire time, food really didn't appeal to me.  Until those last few days.  I think my body knew it would need it's strength and craved….Cajun Chicken Alfredo.  Obviously.  

I whipped up this super quick and easy version because I was on bed rest and was instructed to lay down.  I figured my doctor would okay it since birth is basically a marathon and then some.  And I needed to cargo-load.  Here is how I did it 

 Started with a drizzle of canola oil in a large skillet, popped in some red pepper

 Cut up a very small onion (onions along with everything else that was consumable didn't sound appealing)...

 Tossed it in with the pepper, to be BFFS.

 While the pepper and onions sautéd, I seasoned my chicken with plenty of Cajun seasoning

 Took the veggies out once they were just turning tender and had some charred bits.

 Cooked the pasta

 Had my husband grill the chicken.  You could also cook the chicken in the large pan, just until no longer pink in the middle.

 To start the sauce, popped some butter in a pan

 Along with some heavy cream, and brought to a simmer

 Drained the pasta

 Once the butter and cream are bubbling, added in some parmesan cheese

 Gave it a good stir and let it simmer again

 Had my husband slice up the chicken

 Added a bit of cajun seasoning to the sauce

 Added in the noodles

 Veggies

 I know, so strange, I added in just a bit of white sugar.  I thought it needed some sweetness.  Secret ingredient!

 And pepper

 To plate I added the noodle mixture into a bowl and gently fanned the sliced chicken on top.

 Pretty perfect if you ask me.

Then I stirred it all together and pregnant devoured it in about 10 seconds.  No joke.

Easy Cajun Chicken Alfredo

2 chicken breasts
2 1/2 Teaspoons (or more to your taste) Cajun Seasoning, divided
1 red bell pepper, sliced into thin strips
1 teaspoon canola or vegetable oil
1/2 large onion, sliced into thin strips
3/4 lb fettuccine pasta
1 tablespoon butter
1 1/2 cups heavy cream
1/2 cup parmesan cheese (grated or shredded will work)
Salt and pepper to taste
1/4 teaspoon white sugar

Start by rubbing 2 teaspoons of the Cajun Seasoning onto the chicken breasts.  Set aside for now.

Place a large skillet on medium high heat, drizzle in the oil as well as the red pepper and onion.  Sauté for 3 minutes or so or until they become tender and have some color to them.  Remove from the pan and set aside for now.

Cook the pasta according to the directions on the box.

While the pasta cooks, cook the chicken in the skillet (or grill it--up to you) for 3-4 minutes on each side or until no longer pink in the middle.  Remove from the pan and set aside to rest before cutting.

Add the butter and heavy cream into the skillet on medium heat.  Whisk until it begins to simmer, add in the parmesan cheese, stir to combine.  Add in the 1/2 teaspoon (or more depending on your taste) of Cajun seasoning and sugar.  Give the sauce a taste and add additional salt and pepper, if needed.

Pour the pasta and veggies into the skillet and toss into the sauce.  To serve, plate the pasta, slice the chicken and fan over the pasta.

Enjoy!

Recipe By: Mrs. Schwartz

Sausage and Mushroom Manicotti

How have I left you in the dark for SO long about this recipe!?  I was just going through my pictures on my camera and noticed that I hadn't posted this! Oh my, I have been holding out on you, this recipe is out of this WORLD!  

I am a huge fan of pasta and this recipe satisfied every craving I could ever have.  Cheesy, gooey, creamy, slightly spicy and oh so delicious.  Let's just get to it! 

Starr with a little drizzle of olive oil in a large skillet

Dice an onion on a melted cutting board.  Whatever, it still works

Pop it in the pan

While the onions saute, dice up a few mushrooms.

Once your onions start to look like this...kinda translucent and getting a little brown because I was distracted..

Add in your sausage.  To make this as "healthy" as I could (wait till you see the remainder of this recipe...) I used turkey sausage. You can use whatever kind of sausage you would like. Season it with a little salt and pepper.  Continue on medium high heat

While the meat cooks, boil a big pot o' water and add a good amount of salt to it once it is boiling.  Drop the manicotti noodles in one at a time.  Once they are all in, give it a good stir so they don't stick

Like magic your sausage will be cooked!

Then add in those mushrooms

And two cloves of garlic.  Give it a toss and let it cook for about 2 minutes..then take it off the heat

Keep an eye on those noodles. Cook them just a minute shy of the cooking instructions on the box.  Drain them and drizzle with a bit of olive oil so they don't stick.

Take the sausage mixture and add it to a large bowl

Add some ricotta cheese

Parmesan cheese

Italian blend shredded cheese

And some Italian or pizza seasoning.  I think they are pretty much the same.  I used pizza seasoning.

Give it a good stir to combine

Then fill a zip top bag with the filling.  Snip the corner off one end and use it to fill the manicotti.  I filled each noodle from one end, then flipped it over and filled from the other end.  This stuff is thick so it was easier that way

Perfectly filled manicotti.  Set them aside while you work on the sauce

This is just a super simple (I did not say healthy) Alfredo sauce.  Start by melting a stick of butter

And chopping two cloves of garlic on that same crappy cutting board

Add the garlic to the butter

And let it cook for about 2-3 minutes on medium heat...you don't want to burn it so be careful.  By now, your house will smell AMAZING.

Add in a pint of heavy cream.  Note the broken handle on the measuring cup.  Apparently all of our nice cooking tools were in the dishwasher.

INSERT PICTURE THAT DOES NOT EXIST: Adding grated parmesan cheese. oops.  : )

Give it a stir to combine and let it bubble for a minute or two

Season with plenty of black pepper

And salt.  Give it a stir and taste.  Add more pepper or salt if needed.

To assemble, pour a little bit of the sauce on the bottom of your dish.

Add the manicotti

Drizzle more sauce over the top

Sprinkle with additional cheese (yikes my cuticles!)

Into the oven she goes.

This recipe makes a TON so I made that little red dish, a 8x8 pan and a 9x13 pan!  I cooked the little dish and 8x8 dish right away and we had great left overs.

As for the 9x13, I made it in a aluminum pan, wrapped it in Press and Seal

And tinfoil so I could freeze it for later.  Probably the best idea I have had in a while...

But, this is what it looks like when it comes out of the oven

Heaven I tell you, HEAVEN.

Pasta heaven that is!

This would be a perfect dish for entertaining.  It is easy enough but looks very fancy and is absolutely decadent.  Serve it with a crisp salad with Italian dressing and you have the perfect meal.

Sausage and Mushroom Manicotti 

For the filling/noodles:
2 tablespoons of olive oil (divided)
1 large onion, diced
1 pound sausage (I used turkey sausage)
1 cup fresh mushrooms, diced
2 cloves garlic, minced
1 pound uncooked manicotti noodles
1 tablespoon sea salt
15 oz ricotta cheese
2/3 cup grated parmesan cheese
2 cups shredded Italian blend cheese
1 teaspoon pizza or Italian seasoning

For the sauce/topping: 
1 stick of butter
2 cloves of garlic, minced
1 pint heavy cream
1 3/4 cup grated parmesan cheese
1/8 teaspoon black pepper (more or less to your taste)
1/8 teaspoon salt (more or less to your taste)
2 cups shredded Italian blend cheese
Dried parsley, for garnish (optional)

Start by preheating the oven to 350 degrees.

Place a large skillet on medium high heat.  Drizzle in 1 tablespoon of olive oil and add the onion.  Sauté for about 3 minutes or so or until it starts to become translucent.  Add in the sausage and cook until no longer pink.

Meanwhile, bring a large pot of water to a boil.  Once boiling, add the sea salt and one noodle at a time.  Cook according to the directions on the box but just 1 minute shy of what they say. You don't want to overcook the noodles since they are going in the oven.  Once the noodles are fully cooked, drain them and drizzle with the other tablespoon of oil...give or take, don't use it all if you don't need to.  You just want to be sure the noodles don't stick together.

Back to the sausage, after it is no longer pink, add the garlic and mushrooms.  Cook for another 2 minutes.

Remove the meat mixture from the pan and add into a large bowl.  To the meat, add the ricotta, parmesan, Italian cheese blend and pizza/Italian seasoning.  Give it a good mix to combine.  Let this sit for about 5 minutes to cool.

Once cool enough to handle, take the mixture and add it to a large zip top bag.  Cut one corner off the bag and use it to fill the manicotti noodles.  I did one end at a time, it seemed easier that way.  Set all of the filled noodles aside for now.

To make the sauce, add the butter to a small skillet on medium heat.  Once the butter is melted, add the garlic and let it cook for 2-3 minutes.  Be careful as you don't want to burn it.  Once the garlic is cooked, add the heavy cream, parmesan cheese, salt and pepper.  Give it a good stir and let it bubble for about 3 minutes or so while you stir it.

To assemble:

Take a small amount of the sauce and drizzle it in the pan (that you have sprayed with cooking spray) and spread it around a bit.  Place the noodles in your pan and drizzle more sauce over the top.  Sprinkle with the Italian blend cheese and dried parsley.  **FREEZER OPTION BELOW**

Place in the oven for 30 minutes or until bubbly and the cheese has melted.

Enjoy!!!!

Recipe by: Mrs. Schwartz

**If you don't want to make all of it at once, you can make it as a freezer meal.  Note the sauce does separate a bit but is still just as tasty.  I cover it with Press and Seal and tin foil, label it and pop it in the freezer.  The morning I would like to enjoy it, I take it and put it in the fridge for the day.  When I get home from work I preheat the oven to 350 degrees and bake it for 40-50 minutes or until its bubbly and when I test one of the noodles in the middle it is hot.**