I’ve been in a spicy mood lately, so I went through my cookbook and pulled out this recipe for bayou pasta.
I (Shannon) can’t remember where I got the recipe, but it’s a printed copy that I have stuck in one of my favorite cookbooks.
Hope you like it!
You’ll need:
12 ounces of penne pasta- 3 tablespoons unsalted butter
- 1 tablespoon all purpose flour
- 1 1/2 cups half-and-half
- 1/2 cup grated Parmesan
- 1 lb boneless, skinless chicken breasts (or shrimp, if you prefer!)
- 1 1/2 tablespoons cajun spice blend
- 1/4 teaspoon cayenne pepper (optional)
- 2 teaspoons vegetable oil
- 2 Roma tomatoes, diced
- Salt & Pepper
Directions: Boil the penne pasta according to the package (be sure to add salt!). Melt the butter of medium heat, then add flour and stir. Add half-and-half and continue stirring until it starts to thicken. Remove from heat and add Parmesan, salt and pepper to taste. Cover and set aside.
Next, place the chicken breasts between two sheets of plastic wrap and pound with a rolling pin until they’re about half an inch thick. Rub cajun spice and cayenne over the chicken. Next, cook the chicken in the oil until it’s no longer pink. In a bowl, toss the pasta with the sauce you’ve set aside. Top with sliced chicken and diced tomatoes before serving.
Doesn’t that sound delicious?
Happy, spicy new year in the kitchen!
