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!