8 ounces favorite pasta, cooked according to package directions, and drained (I used Penne)
Spicy Cajun Pasta w/ Garlic Cream Sauce
2 grilled boneless, skinless, chicken breasts, sliced horizontally
or 1/2 pound of grilled shrimp
2 tbs.'s olive oil
1/2 red onion, chopped
1/2 cup pickled jalapeno slices
1/2 cup fresh mushrooms, sliced
3 strips bacon, cooked, drained and crumbled
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1 tsp. Cajun seasoning
First make the sauce.2 tsp.'s minced garlic
2 tbs.'s butter
2 tbs.'s flour + a little more if needed
1 cup heavy whipping cream
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Salt to taste
Melt butter in saucepan, over low heat and saute garlic for 5 minutes. Whisk in flour, until smooth. Cook, whisking constantly for 1 minute.Whisk in heavy cream and wine and continue cooking and whisking until sauce thickens and is bubbly. Remove from heat and add cheese. Add salt to taste, stir and set aside.
In large skillet, saute onions, mushrooms, and jalapenos in olive oil for about 5 minutes.
Add cream sauce and pasta, stir and simmer for 5 more minutes.
Transfer to a serving bowl and garnish with chopped green onions, parsley, and bacon bits.
I served this fabulous dish with a big spinach salad, a nice loaf of French bread, and a good bottle of wine. Serves 2 Bon appetit!
I'll be sharing this recipe at Full Plate Thursday, Friday Potluck, and It's a Hodgepodge Friday.
More Bayou Boogie
I've had a few requests for another clip of Horace Trahan and the New Ossun Express. Here is this hot as Tabasco band, playing a gig at the Rhythms and Roots Festival, with Rodney Bernard on the vocals. Let the good times roll, cher!
Hope ya'll are all having a wonderful week! Merci beaucoup for stopping by!