Cajun Chicken Pasta
Ingredients
1 pound Penne Noodles
1 Red Pepper, sliced
2 Chicken Breasts
1/2 cube Butter
Flour
16 ounces Heavy Whipping Cream
Shredded Parmesan Cheese
1-2 teaspoon Salt
Pepper
3 teaspoons Cajun Seasoning
Milk
Directions
Slice your red peppers and set aside. Put your chicken breast in a sandwich bag with a little oil. Also, pour in some of your favorite seasonings. I personally like to add some cajun seasonings, basil, parsley, and peppercorn...but feel free to season it with whatever you like.
Boil a pot of water with a little amount of oil. The oil keeps the noodles from sticking. Boil your pasta by following the directions on the back of the package. While your noodles are boiling, grill your chicken (or cook on stove). When the noodles are done, drain the water. When your chicken is done, slice it into thin strips.
Get out a large sauce pan. Start making your rue. To make a rue you melt your butter and add the flour to thicken it. I normally use about 4 tablespoons of flour per 1/2 cube of butter. Your rue is important because this is your thickening agent for your sauce. If you do not do this step then your sauce will not thicken up. Add in your whipping cream and make sure to continually keep stirring. The sauce will burn if you don't stir continually. Keep stirring until the sauce thickens. Add in a generous handfull of shredded Parmesan cheese. (At this point if your sauce is a little too thick, then just add milk until you get to your desired thickness) Add a little bit of pepper and then add your salt. The key to good sauce is a LOT of salt. Try a little bit of the sauce and add more salt if needed. Once you like the flavor, add in the Canjun Seasoning.
Add your peppers, chicken, and noodles into the sauce pan. Stir everything around over the heat until everything mixes fully and your peppers become fully heated.
Serve immediately.
Ingredients
1 pound Penne Noodles
1 Red Pepper, sliced
2 Chicken Breasts
1/2 cube Butter
Flour
16 ounces Heavy Whipping Cream
Shredded Parmesan Cheese
1-2 teaspoon Salt
Pepper
3 teaspoons Cajun Seasoning
Milk
Directions
Slice your red peppers and set aside. Put your chicken breast in a sandwich bag with a little oil. Also, pour in some of your favorite seasonings. I personally like to add some cajun seasonings, basil, parsley, and peppercorn...but feel free to season it with whatever you like.
Boil a pot of water with a little amount of oil. The oil keeps the noodles from sticking. Boil your pasta by following the directions on the back of the package. While your noodles are boiling, grill your chicken (or cook on stove). When the noodles are done, drain the water. When your chicken is done, slice it into thin strips.
Get out a large sauce pan. Start making your rue. To make a rue you melt your butter and add the flour to thicken it. I normally use about 4 tablespoons of flour per 1/2 cube of butter. Your rue is important because this is your thickening agent for your sauce. If you do not do this step then your sauce will not thicken up. Add in your whipping cream and make sure to continually keep stirring. The sauce will burn if you don't stir continually. Keep stirring until the sauce thickens. Add in a generous handfull of shredded Parmesan cheese. (At this point if your sauce is a little too thick, then just add milk until you get to your desired thickness) Add a little bit of pepper and then add your salt. The key to good sauce is a LOT of salt. Try a little bit of the sauce and add more salt if needed. Once you like the flavor, add in the Canjun Seasoning.
Add your peppers, chicken, and noodles into the sauce pan. Stir everything around over the heat until everything mixes fully and your peppers become fully heated.
Serve immediately.
Comments
Post a Comment