Creamy Cajun Chicken Pasta
From EatingWell: November/December 2010
This is a good and versatile recipe. I swapped the rotini with penne. Not that that matters much… I thought there should be some celery or something else in it. I’m thinking Cajun food usually has onion, green pepper, and celery in it or something like that. It has a name, but I can’t remember how to spell it.
*insert comical side note* So, S is standing there stirring the mixture in the overly large stainless steel pan we bought while I prep some oatmeal in the slow cooker. I put the 8 cups of water, 2 cups of steel cut oats, brown sugar, and salt in the cooker. I was thinking about some cinnamon, so I opened the cupboard to get the spice grinder and cinnamon out and the next thing I know I’m covered in brown sugar water and it is EVERYWHERE! The bag of brown sugar decided to commit suicide out of the cabinet into the slow cooker full of water, brown sugar, oatmeal, and salt. I didn’t find it humorous at the time…
Anyway, as I’m cleaning up my mess I think, this would work with shrimp or smoked sausage. You’d have to adjust the cooking time for those other proteins, but it really could work to substitute that for chicken.
It made quite a bit of food and filled the HUGE pan we have. There’s two bowls for left overs after S had his double helping and me the regular helping. It could use a bit of kick, so maybe some cayenne next time?
