Saturday, November 19, 2011

food friday

Sorry, I know it's saturday!

Yesterday was packed with school, writing papers, driving, and weddings in salt lake.


But don't worry! I have an extra yummy recipe for you today!


Again, its pretty fast, and very easy....
Not super healthy.....so we only allow ourselves to have it every once in awhile.

But it is soooo good!!

The recipe comes from Kick Off Those Heels N' Cook. My good friend, Amberlee, showed it to me almost a year ago and I've been obsessed ever since. I have this recipe printed, pinned, and even in picture form on my phone!

So, without further ado:



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.






Kaela's suggestions:
*okay, I'm not the biggest fan of red peppers, but I have gotten complements when I do add them, so if you like them, then go for it! If you'd rather omit them, then just throw in whatever your heart desires instead! I like to add a little green with broccoli and/or peas. It makes the dish pretty too.
**And, if you can't find cajun seasoning, it's okay! The salt will take care of it and it will still be soooo good! The first few times I made this, I didn't have cajun seasoning, and so I just kept putting salt in until it tasted right, and it was a big hit still! So don't let that hold you back. 


This recipe easily feeds 4, so feel free to halve it if it's just you and your lover/brother/mother. 
It's also still great as leftovers!






Enjoy, my friends!




Love,
Kaela

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