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

Chicken Packets

This recipe is tried and true (slightly modified) from Emily, my sister-in law's mother, Sandy.  Emily, grew up having these Chicken Packets for dinner and introduced me to them a few years ago.  Back when her twin girls, were babies FOUR years ago now, I would visit every Wednesday.  Emily, being the super woman that she is, would make a delicious dinner and we would all hang out while my brother would play basketball.  This recipe is one of the delicious meals she would make.  

Since I am now too a mom, I figured I should probably try my hand at this recipe.  Seems like something a mom should do.  I have been prepping dinner during Addison's second morning nap and then finishing things closer to dinner-time.  It has worked out well and puts less pressure on getting things ready for dinner.  

This recipe is perfect for our schedule.  While the chicken was baking I set the cream cheese out on the counter to soften/come to room temp.  Once the chicken was done, I combined things and popped that concoction in the fridge until I got the call that my husband was on his way home from work.  Then I assembled everything, baked them up and devoured just before the baby needed to have her dinner.  

Here is how I did it...

 I started out by baking the chicken.  This is my go-to method when I need to use cooked chicken.  It is so easy and it doesn't leave any hard bits on the chicken like grilling/sautéing does.  Just season the chicken and pop it in the oven for 30 mins. Easy.

 Done.

 Once the chicken cooled just a bit, I shredded/chopped it up and placed it in a bowl.

 Chopped the celery

 Popped the cream cheese into the bowl over the warm chicken

 Added the celery

 A little onion powder

 Salt

 Pepper

 And combined things.  It does take a little bit of elbow grease to mix things up.  At this point I tasted it, added a little more onion power and salt.  Season it to your liking.

 I then placed the crescent rolls out on a baking sheet like so, keeping two of the rolls together.

 I smooshed the perforation together with my fingers.

 Scooped a good amount of the chicken mixture onto one side of the dough

 Flipped over the other side and sealed the packet edges together, using my fingers.

 Rolled the packet in seasoned bread crumbs and popped them back onto the baking sheet.  Into the oven they went for 17 minutes.

 They came out perfect…just like this.

I LOVE these things.  So flaky and delicious with a creamy texture in the middle.  A few dashes of buffalo sauce on the top and they are perfection.

Just a little side note, when I made these I had quite a bit of left over filling.  This recipe can make 8 packets but there was only two of us eating and we each ate two.  They do not reheat very well so I saved the filling and made a quick pasta with it.  I just cooked some noodles, drained them and then added the remaining chicken mixture over the hot noodles.  Gave it a very good stir, added a bit of milk and had a quick and tasty pasta dish the next day!

I told Emily about my noodle dish the next day and she said that she typically eats the filling on a croissant the following day for lunch.  The possibilities are just endless with this recipe people!

Chicken Packets 
(Makes 8 packets or 4 with leftover filling)

3 chicken breasts
2 stalks of celery, finely chopped
1 8 oz block of celery (1/3 the fat is okay)
2 rolls of refrigerated croissants (or 1 if you are using the filling for left overs also, reduced fat is okay!)
1/8-1/4 teaspoon onion powder
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 1/2 cups seasoned bread crumbs
Buffalo sauce for serving, optional

Preheat the oven to 350 degrees.

Place the chicken breasts in a large baking dish and season with salt and pepper.  Once the oven is preheated, bake chicken for 30 minutes with a cover on the dish.  Take the cream cheese out of the fridge and put it on the counter to come to room temp.  After 30 minutes, cut through the biggest part of the chicken and check that it is no longer pink in the middle.

Once the chicken is cooked, remove from the dish and shred.  It is easier to shred when it is still warm.  Place the chicken in a large bowl and add the cream cheese, celery, onion powder, salt and pepper.  Stir to fully combine.  Once combined, taste for seasoning.  Add more onion power, salt and pepper, if needed.

On a large baking sheet (or two if you are making 8 packets), separate the dough into 4 rectangles (or 8 if you are making a full batch).  Press the perforation together with your fingers.  Scoop a good amount of the chicken mixture onto half of each piece of dough staying away from the edges.  Flip the other side of the dough over the filling and press the dough together to seal and make the packet.

Pour your bread crumbs onto a large plate and flip and gently press each packet into the bread crumbs to coat.  Place the bread crumb coated packets on to the baking sheet and into the oven.

Bake for about 15-18 minutes or until the packets are golden brown.

Serve with a drizzle of buffalo sauce if you would like.

Enjoy!

Recipe very slightly adapted from Sandy :)

Easy Pork and Noodle Stir Fry

Sometimes you just have to make do with what you have.  A few nights ago I had veggies, pork and ramen noodles.  Needless to say, the cupboard, well, pantry was bare and we were in serious need of some groceries.  That's when I came up with this dish, quick, easy and packed with flavor semi-homemade style.  I love these kinds of meals. 

Start by thinly slicing a few pork chops and popping them into a large skillet on medium high heat with a drizzle of canola oil.  Season with salt and pepper.

Once they are fully cooked and are starting to turn golden brown, remove them from the pan and set aside.

Thinly slice an onion and pop it into the same pan.

Do the same with a red pepper.

Cook up two packages of ramen noodles.  Yes, that stuff you used to eat lived off of in college.  Drain it and set aside--toss those salty flavor packets unless you can come up with a good use for them.  I can't...yet.

Toss in a head of broccoli cut into bite sided florets.  Let this stir fry for a few minutes.

The pork goes back in.

Toss the noodles in as well.

Grab your go-to seasoning mix.  This was the first time I used this flavor (I love their Fried Rice seasoning) and it was solid.  

Mix it up according to the package directions--this one needed just water and soy sauce.  Pour it over the whole shootin' match.

Give it a good toss to coat.

And voila, dinner is served.

Happy Monday.

Easy Pork and Noodle Stir Fry


2 boneless pork chops, thinly sliced
Salt and pepper for seasoning
Drizzle of canola/vegetable oil
1 medium onion, thinly sliced
1/2 red pepper, thinly sliced
1 head of broccoli, cut into bite sized florets
2 packages of ramen noodles, flavor packets discarded
1 packet of seasoning mix, I used General Tso's + ingredients to make this (soy sauce + water)

Start by preheating a large skillet with a drizzle of canola/vegetable oil on medium high heat.  Once the skillet is hot, add the pork and season it with salt and pepper.  Fully cook the pork and remove it once it starts to turn golden brown.  Set aside.

Into that same skillet, add the onion and red pepper.  Stir fry for about 3 minutes or until they start to become tender.  While the onion and red pepper stir fry, boil water to make the noodles and cook per the directions on the package.  Drain and set aside.

Add the broccoli to the skillet with onion and red pepper and stir fry again for a few minutes.  Add the pork back to the pan as well as the noodles.  Mix up the sauce and pour over everything in the skillet.  Toss to coat.

Serve in bowls and enjoy!

Recipe by: Mrs. Schwartz