Cajun Pasta

Lets take a little break from talking vans, shall we?   This is something I came up with to feed the family.   It has a little spice to it that can be intensified with some spicy chicken on top.

Cajun Pasta, it's whats for dinner...

1-1/2 lbs Chicken

2 packages fresh linguine pasta

2 teaspoons Tony's Chachere's Cajun seasoning

2 tbs butter

1 Cup whipping cream

1-1/2 Cups Milk

2 tablespoons sun dried tomatoes

1/2 scant teaspoon flake salt

2 Tablespoons pesto

Several green onions to taste

1/8th tsp fresh ground black pepper

3 cloves garlic diced

1/4 cup parmesan cheese

1 heaping tablespoon flour

2 Tomatoes or three/four romas, or one can of fire roasted diced tomatoes.

1 Jar artichoke hearts.

There are two options for the chicken on top.   Either you can drench chicken in olive oil and sprinkle heavily with Tony's Cajun seasoning and set aside to grill later.  Or, optionally if like last night it was snowing and I was too lazy to get the grill going, put a cup of flour, tablespoon of Tony's and a teaspoon of salt into a large tupperware.   Add the chicken and shake until well coated.   If you go this route, fry in Crisco oil in a cast iron skillet.

Melt butter in skillet and sauté garlic and fresh tomatoes until soft.  Add green onion whites and solids reserving the greens.  Lower heat and add cream and most of the milk.  Hold back several tablespoons of the milk and add the heaping tablespoon of flour to this milk.  Mix with a fork until thoroughly blended.   Then add to skillet.  Add pesto, pepper, salt, sun dried tomatoes and Tony's seasoning.  Heat to a light boil and then lower heat.

Cook pasta al'dente and if you are grilling the chicken get it on there. Grill four minutes per side or longer if your pieces are thicker.  After grilling, cut chicken into strips.  When pasta is finished toss with sauce and parmesan cheese.   Lay the chicken strips on top and garnish with the onion greens and chopped cilantro.

This year for Christmas The Wife bought me a Lodge cast iron wok.   I was pretty excited.   I have really been enjoying the high cooking temperature/non-stick attributes of cast iron.   So, last night just to change this up a bit, I was able to very quickly brown some red and yellow sweet peppers and regular onions before adding the rest of the ingredients into the sauce.

Enjoy, and lets talk about vans again tomorrow.