This week's new meal was Cajun Chicken Pasta. We give it 3.5 out of 5 stars. With a few easy changes, it could easily be a yummy 4.5.
3/4 pound of Rotini pasta (or similar noodle)
2 boneless skinless chicken breasts (sliced in 1/2 inch chunks)
3 garlic cloves
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 heaping Tbsp. cajun seasoning (i.e., Tony Chachere, Slap Yo Mama)
2 red bell peppers, julienned
8 oz fresh mushrooms, sliced
2 Tbsp. butter
1 cup heavy cream
1/2 cup grated parmesan cheese
-Boil pasta according to instructions, drain, and set aside.
-Melt butter in large skillet over medium heat.
-Add chicken. Cook, stirring frequently, until browned. (about 6-8 minutes)
-Add garlic, Cajun seasoning, black pepper, and cayenne pepper. Stir to mix.
-Add bell peppers and mushrooms. Stir to combine. Cover and cook 5 minutes.
-Uncover, stir in heavy cream and let simmer another 2 minutes.
-Stir in parmesan cheese.
-Remove sauce from heat, stir into cooked pasta, and serve immediately.
Things we'd change for next time:
-Leave out black pepper, and reduce cayenne pepper to 1/4 tsp.
-Instead of using 2 red bell peppers, use 1 green and 1 red.
-Add 1/2 white onion.
-Saute veggies separately to get more charring and have them cooked a litte more.
-With the chicken, add shrimp or andouille sausage (if using the sauage, would cut back even a little more on the spices.)
All in all, a yummy meal. Would definitely try it again with some tweaks.