Cajun Chicken Pasta


3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup cream
4 tablespoons butter
3 tablespoons flour
2 1/2 cups skim milk
1 cup cream
1 tablespoon sweet paprika
2 1/2 teaspoons salt (or less)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (preferably cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
8 chicken breast halves (skinless/boneless) - salt e


Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don't scald over) until smooth. Let boil while whisking constantly and let thicken.
Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix ingredients in a small bowl. Rub mix into chicken on both sides and coat well. Sear on both sides until almost done (may leave center a little pink - it'll cook in sauce). Cut up chicken across grain and add to hot sauce along with green onions. Stir until done (15-20 minutes).
Serving suggestion: Serve over curly pasta that is buttered and mixed with Parmesan cheese. Top with more green onions, diced fresh tomatoes and diced black olives.




4.0 servings


Sunday, December 6, 2009 - 2:38am



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