Wednesday, June 1, 2011

Spicy Cajun Pasta w/ Garlic Cream Sauce + More Bayou Boogie

Here's a Cajun fave that is so easy to make and so versatile, too. Perfect for using leftover chicken or shrimp, or for when you need to whip up a quick meal.  I like to grill up batches of chicken and shrimp on the weekends and keep a stash in my freezer to make week-night meals a snap.The blend of the scrumptious grilled chicken or shrimp and the heat of the jalapenos, goes perfectly with the sinfully good, garlic cream sauce. I used chicken and believe me when I tell you, cher, this dish is guaranteed to please your guests and family, too! Cest bon! Enjoy!

Spicy Cajun Pasta w/ Garlic Cream Sauce

2 grilled boneless, skinless, chicken breasts, sliced horizontally
or 1/2 pound of grilled shrimp

8 ounces favorite pasta, cooked according to package directions, and drained (I used Penne)

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 grilled chicken and Cajun seasoning, and saute for 5 more 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 

I'll be sharing this recipe at Full Plate Thursday, Friday Potluck, and It's a Hodgepodge Friday.

Hope ya'll are all having a wonderful week! Let the good times roll, cher!  Merci beaucoup for stopping by!


Rosaria Williams said...

What a smarty you are! Having pre-grilled food to add to these dishes is brilliant!

Joanne said...

Wow, from the looks of that dancing crowd, the band IS hotter than tabasco sauce! Love that description :)

Jessica | Cajunlicious said...

You should try the dip, it is so good. Awesome on sliced toasted french bread!

Can't wait to try this pasta, looks great!

Honey at 2805 said...

This looks delish. We love cajun and jalopenas, with a capital J, around our house. I will try this one soon.

I have a new policy when making new things, check out Marguerite first! I made your Margarita cake (your version) and it was a hit!! My family said to tell you "thanks"!

Kittie Howard said...

I echo Honey above! All of your recipes are delicious! (Except the pasta serving would be enough for my hub - his appetite is legend (so fun to cook for) and he works out and poof! the calories are gone - not fair!)

Eddie Bluelights said...

Looks fab to me - particularly after a hard day in the garden, burying telephone/TV/internet cables across my front lawn. The installers did so just half an inch beneath tha turf. Now the wires are fully protected, much deeper and inside a protective sheifing so I can' put a spade through them. But boy, hard work and I am famished. I would greedily attack and devour that Spicy Cajun Pasta. Hey, you are going some with your new followers - congratulations on your increasing popularity but don't forget your pal, Bluelights LOL. Nice to pop over again. Eddie

Michelle B said...

Love, love the tip about keeping an extra stash of grilled chicken, etc in the freezer to use during the week. I should do things like that more often! Pasta looks awesome...I could hurt mahself on dat, cher!

California Girl said...

Marguerite, my best friends and I are celebrating our 60th birthday year in NOLA. We're going in October. What are some of your favorite places? I'm the only one that has been but it's been 25 yrs since my last visit. I've been there 4 times & my recollection is there is no bad food in New Orleans.

One of my friends fancies herself a foodie and all she talks about are chi chi places. I'd like to be able to recommend the local places best loved, fancy or dive. We're staying at the Windsor Court. Not my choice but I hear it's very chi chi. hahahahah. We're all from LA which is why I don't live there any more.

Also, how far is New Orleans from Matchez, MS? A friend of mine runs a beautiful restored plantation there. It's now a B&B. I'm guessing 3 hour drive?

Miriam said...

Spicy, creamy, pasta is the best! Great recipe!! Miriam@Meatless Meals For Meat Eaters

AsylumTanya said...

Garlic, love, shrimp, love pasta, love...what's NOT to love about this recipe! Thanks for sharing. I can't wait to try it out!

Pat Tillett said...

Just another yummy recipe!

Drick said...

this does sound just wonderful and I can only imagine how shrimp would taste too... I like coming up with tasty dishes using leftovers and this is one great one...

Betty @ Little Farm in the Big City said...

Wow, this looks amazing! I can't wait to try it. Thanks for sharing!

Marguerite said...

rosaria- Thanks, it makes cooking so much easier! Merci for stopping by!

Joanne- They really are and this festival was actually in Rhode Island and is an annual event! A large group from Lafayette goes every year.

cajunlicious- Sounds delicious and I'm going to try it, this weekend. Thanks, so glad you like the pasta and hope you try it!!

Honey- Thanks so much for your sweet comment and for trying the cake! So glad ya'll enjoyed it! You're welcome!

Kittie- Thanks for the compliments, cher! Just double the recipe, so that you can have some, too! lol Working out is the key!

Eddie- Merci, cher, sounds like another big project! Go ahead and attack and devour a big serving, after such hard work! lol You know I would never do that! :)

nanny said...

May I just say.....YUM! Looks wonderful.

Velva said...

I am never disappointed. Your recipes are soulful, and I really like that-awesome.


KB and Whitesnake said...

Garlic Cream Sauce....YUM!

Kathryn Magendie said...

Ummm - GMR prepares something with garlic cream sauce and swimps and pasta that is so good -

glad you aren't underwater!

Miz Helen said...

Hi Marguerite,
Just follow that street sign to the best food in Cajun land! We are just doing the boogie with the New Ossun Express, we are letting the good times roll in this little office. Your Cajun Pasta Dish is great! It really looks delicious. I may try that this week end. Thanks for sharing with Full Plate Thursday and come back soon!

Judith A . Bates said...

Hello Marguerite!
Sounds and looks delicious...I always know that I can pop by here for some inpsiring ideas to feed my hungry crew...Thanks!


Anonymous said...

I always enjoy reading your post... You are so smart..great ideas, I love the freezer "thing". As always thanks for sharing your video's... Good times.
Take care,

Midlife Roadtripper said...

Garlic cream sauce. My taste buds love you.

Marguerite said...

MM- Hi and welcome! It's so nice to meet you, cher! Thanks, so glad you like it and hope you try it! Merci for coming by and for following!

Cal. Girl- Sounds great and I'd be happy to send you some of my faves. Windsor Court sounds wonderful and so does your friend's B&B. Just go to google maps and they'll map it out for you, with exact number of miles, route, etc.

Miriam- Thanks so much for your sweet comment and for coming by! I'm so glad you like the recipe!
Have a great weekend!

Tanya- Merci for the nice compliment and I'm so happy you want to try it! Let me know how you liked it. Enjoy!

Pat- Great to hear from you! Thanks, it's fab and I hope you give it a try! Happy weekend!

Drick- Merci beaucoup, cher! It's sinfully good with chicken, but I love it with shrimp, even more. Guess you'll have to try it both ways. lol Have a fun weekend! Cheers!

Cloudia said...

Boogie on my dear Sis!

Aloha from Honolulu

Comfort Spiral




Cro Magnon said...

Hi Marguerite. Looks like I'm going to HAVE to be a regular on your page. With recipes like that I'll be back every day! I'd love to visit your region, but with all the animals veg's etc, I'm pretty much glued to France.

Gosia said...

Wow everything about Cajun! Great Blog!

Marguerite said...

Betty- Hi and welcome! So glad you like the pasta and that you want to try it. Thanks so much for stopping by and for your nice comment! You're welcome!

nanny- Thanks, it's so good to hear from you and I'm glad that your comment got through! Hope everything's back to normal, now!

Velva- Merci for your lovely comment, cher, and for stopping by! Great to hear from you!

KB and Whitesnake- Thanks, this sauce is sinful and I hope you try it! Have a great weekend!

Kathryn- Sometimes I make it with shrimp, too, which is my fave! Thanks, me too, and thankfully, it turned out to be "the flood that wasn't" and no one I know flooded. Happy weekend, cher!

Miz Helen- Merci beaucoup for your sweet comment! So glad you liked the pasta dish and enjoyed the music! You're so welcome! Cheers!

Pooch Purple Reign said...

that dish just looks SO festive !! and pretty. awesome band too
~laura xx

Unknown said...

You always make me so hungry reading your posts. As usual, this recipe is totally drool-worthy and I want it NOW! Thanks for linking up to Friday Potluck!

Gypsy Heart said...

I am starving right now! This looks and sounds delish. Thanks so much for sharing.


Gypsy Heart said...

I am starving right now! This looks and sounds delish. Thanks so much for sharing.


Magic of Spice said...

Oh my, this garlic cream sauce is to die for! Loving the idea of reserving some grilled goodies to add to this wonderful sauce during a busy week :)