This recipe has passed both the boyfriend test and the daddy test, which means it must be worth sharing. However, I have to be honest and say that I cannot take full credit for the recipe. I adapted it from one that I found on the Cook Like a Champion blog, mostly because my kitchen did not have everything the recipe called for. I mixed and matched what I could find in my cupboards and freezer, got a thumbs up from both Kelvin and my dad, and have now permanently added this to the recipe book. Just practicing to be a married woman, I guess. Enjoy!
CAJUN CHICKEN PASTA
Yield: 5-6 servings
– 6 oz Farfalle pasta
– 1 C of fat free half and half
– 1 T olive oil
– 2 T minced garlic
– 1/4 C chopped onion
– 1 C sliced mushrooms
– Shredded chicken breast (approx. 1 C)
– 1/2 C white wine
– 1 1/2 tsp of Cajun seasoning
– 1 1/2 tsp of paprika
– 1 tsp salt
– 1/2 tsp pepper
– 1/8 C flour
– 1 C (approx.)1% milk
– 1/2 C frozen pea
– Parmesan cheese, for topping
In a large pot, boil water for pasta. Salt water.
Heat oil in a large skillet over medium heat. Add onion and mushrooms and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant. Stir in the cooked chicken breast, combining well with the onion, mushrooms and garlic. Remove mixture from skillet and set aside.
Add white wine to skillet, making sure to scrape up any brown bits from the bottom. Let wine reduce by half, about two minutes. Meanwhile, boil pasta and cook until al dente.
Stir in Cajun seasoning, paprika, salt, and pepper into the white wine reduction.
Add half and half and heat to almost bubbling, then reduce heat to low. Whisk in the 1/8 C of flour. Add in milk, as needed. As mixture boils, it will begin to thicken up. You may or may not need a full cup of the milk.
Maintain the sauce at a low simmer over Low-Med heat. The mixture should continue thicken up. Whisk in additional flour if too much milk has been added. Sometimes this process takes a little bit of back and forth! Stir in the frozen peas and allow to cook for 1-2 minutes to heat peas through.
To serve, top with freshly grated Parmesan.