Fun fact: my first job I started at age 16 was working at a Cajun restaurant. I honestly didn't even know what Cajun food was before I started working there, but I quickly learned, and quickly fell in love with the spicy goodness. Although I'll also confess, I could never bring myself to try one of the boiled crawfish...so maybe I'm not truly Cajun after all.
This pasta.
Oh my wow.
Really, all I need to tell you is that it's a Pioneer Woman recipe, and that should sell you on it immediately. (I love you, Ree!!)
Cajun Chicken Pasta?! What's not to love?!
And the best part is, this recipe is totally totally India safe. I have some Cajun seasoning I brought from America, but you could throw your own spice mix together if you don't. (Just google - homemade Cajun seasoning).
Her recipe is so perfect, I'm not even going to give you my own instructions; I'll just point you directly to her site.
Two notes: Firstly, I did not add tomatoes, bc Kyle and I don't really like chunks of tomatoes in pasta, so instead I just used three colors of bell peppers - red, yellow, and green.
Secondly, this is what I used for the cream:
I've said it before, I'll say it again. I don't really understand what this stuff is. It's not heavy whipping cream, because it doesn't have enough fat to whip into cream, but it's so, SO thick, that you can literally scoop it with a spoon. So my suggestion is to squeeze out the package into a separate measuring cup and give it a stir to recombine the liquid and the spoonable clumps, before pouring it into your sauce.
Um, and by two notes I actually meant three: Thirdly, I don't have any white cooking wine, so I just replaced it with extra chicken broth, but it took a long time to thicken up, so I maybe would just omit the cooking wine if you don't have it. Not sure if that's due to the chicken broth or the difference in the cream...I just make the food, I don't know the science behind how it cooks :)
This pasta was sooooooo delicious - and the nice part is you can make it as spicy or not spicy as you want. I'm already trying to decide how short of a time is appropriate to wait before making it again...
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