Archive for the ‘Pasta’ Category

Cajun Chicken Alfredo

Cajun Chicken Alfredo

So the way to my man’s heart is this Cajun Chicken Alfredo. Since this isn’t the healthiest of meals but is my husband’s favorite this is our special occasion meal. I love to make this and I’ve been playing with this recipe to make it my own but for right now I’m going to share with you the original recipe.


Cajun Chicken Alfredo
Source: RecipeZaar

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained (I’ve also used penne noodles)
grated parmesan cheese (optional)

Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
Add onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings – basil, lemon-pepper, salt, garlic powder, teaspoon pepper ; heat through.
Add linguine and toss; heat through.
Top with Parmesan cheese


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Sundried Tomato Pasta Salad


I love the Pioneer Woman’s blog, I may not live on some big ranch, my “ranch” consists of one steer and four sheep, but I sure love the food she makes and this recipe is no different. I have to confess this was a new kind of dish for me. I had recently discovered sun dried tomatoes and I had never, to my recollection, had kalamata olives. So this pasta was exploding with new flavors and was perfect on a hot day. I know it’s getting cold but I’m sure it would be just as good, you should make it and find out!


Sundried Tomato Pasta Salad
Found  on The Pioneer Woman adapted from Ina Garten

Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers)
1 7-oz jar sundried tomatoes, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil

16 ounces corkscrew pasta
1 jar Kalamata or assorted olives
1 pint rip cherry tomatoes, halved
Several (10 to 15) basil leaves, chopped or julienne
1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.
Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.

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