Monday, October 6, 2014

Creamy Cajun Pasta

So this week is PASTA WEEK! Whew, we love us some pasta at the Wiley house. I made this recipe a few weeks ago and I thought we were all going to explode. We couldn't stop eating it. It is that good!

· 8 ounces linguine noodles
· ½ cup olive oil
· 1 tablespoon minced garlic
· 1 teaspoon red pepper flakes (optional)
· 3 tablespoons + 1 teaspoon flour
· 1 ½ cups heavy cream
· 2 cups shredded Parmesan cheese
· Salt and pepper to taste
· 1 tablespoon Cajun seasoning
· 1 pound cooked chicken strips or 2 chicken breasts
· 1 jar diced sun-dried tomatoes, drained

1. Cook pasta according to package directions. Drain excess water and run cold water through pasta to prevent sticking. Do not return pasta to pot.
2. Use the large pasta pot and heat the olive oil over medium heat. Sauté garlic and red pepper flakes in oil until garlic is browned and fragrant. Do not overcook and burn the garlic. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in heavy cream, stirring constantly until mixture is slightly thickened, about 10 minutes. Remove from heat. Stir in shredded cheese until melted and smooth. Add salt and pepper to taste, then Cajun seasoning.

4. Pour sauce over pasta and stir to evenly distribute sauce. Gently stir in chicken and sun dried tomatoes. 

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