new recipe

Thanks Grandma Parry for providing the recipe for our dinner the last two nights.

Remember these?

Delicious as ever!

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 As for the new recipe we recently tried, let me thank again, Codee Jones.

Made with a minor accidental alteration by me.

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Ever heard of Chili's Mesquite Chicken Pasta?

Probably not because it doesn't exist.

What I meant to make was Chili's Cajun Chicken Pasta,

but bought the wrong seasoning.

The mesquite chicken pasta was very tasty, but I can't wait to try the version I meant to make!

Here is the recipe for the Cajun Chicken Pasta, but if you want to try what we had, just use Mesquite seasoning in place of the Cajun.

4 Boneless, skinless chicken breasts
2 Tbs cajun seasoning, divided (McCormick)
2 Tbs olive oil
3 Tbs minced garlic
1/4 cup white cooking wine
2 cups heavy cream
1 cup half and half
3/4 cups grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 pound cooked Penne pasta
1 roma tomato
dried parsley for garnish

Sprinkle Cajun seasoning to coat all of the chicken breasts and cook in a frying pan on med-high heat, browning both sides and cooking until cooked through. Cut into strips.

In a large sauce pan heat 2 Tbs olive oil, add the garlic and lightly caramelize. Deglaze the pan with the white wine, add the heavy cream, half and half and about 1 Tbs of the cajun seasoning. (Taste test and add more if needed.) Increase the heat to a boil and then reduce the heat and let the cream sauce simmer until thickened.

Boil your pasta while you are waiting for the sauce.

When the sauce is to the desired consistency, stir in 3/4 cup parmesan cheese and then add the chicken and pasta to the sauce.  Garnish with tomatoes and dried parsley flakes. 

Enjoy. :)