Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Cajun Chicken Pasta

2016-05-27 18.01.49

Here in Florida, we have a local restaurant and bar that serves this dish. Every time we go I always order the Cajun Chicken Pasta. I just love it so much I needed to recreate it at home. I will say that there is some butter that goes into the making of this dish, but that’s part of the reason it’s so delicious. I think once and a while it’s alright to indulge in a rich and decadent dish!

Prep Time: 5-10 minutes
Cook time: 45 minutes
Ready less than 1 hour
Yields: 4 servings
Equipment: cast iron skillet and a deep sided saute pan.

Ingredients:
4 boneless-skinless chicken breasts
1-1/2 boxes of linguine
1 pint of sliced button mushrooms
4 seeded and diced plum tomatoes
1 finely minced shallot
3 finely minced garlic cloves
1/4 cup of dry white wine
3 tablespoons of olive oil
6 tablespoons of unsalted butter
4 tablespoons of Cajun seasoning
2 tablespoons of sweet paprika
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 cup of low sodium chicken broth
1/4 cup of heavy cream
1 cup of shredded Parmesan cheese ( reserve 1/2 cup for garnishing each serving)
Italian flat leaf parsley for garnish

Directions:
In a cast iron skillet, start by melting butter and olive oil. To the skillet add the finely minced shallot and sliced mushrooms. On medium heat, saute the mushrooms and shallots for about 3-5 minutes. Next, add in the minced garlic, and continue to cook for another 3 minutes. Add in 1/4 cup of white wine and let this all simmer together until all the liquid has evaporated and the mushrooms are brown. This process should take another 7-10 minutes. While the mushrooms are simmering and browning, seed and dice 4 plum tomatoes. Transfer the sauteed mushrooms, shallots and garlic with the diced tomatoes to the bowl and mix together.

Place 4 boneless-skinless chicken breast, that have been patted dry, in a large resealable plastic bag. Add 2 tablespoons of olive oil, 2 tablespoons of Cajun seasoning, 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of sweet paprika to the bag. Let all the air out of the bag and seal it up. Using your hands, massage the chicken so all the seasoning coats the chicken.

Using the same skillet the mushrooms were cooked in, preheated on the stove on medium heat, add 1 tablespoon of olive oil along with 2 tablespoons of butter. Let the butter melt and move the butter and oil around in the skillet to coat the entire bottom. Next, place the 4 seasoned chicken breast into the skillet. Cook the chicken breasts for 5-7 minutes per side until almost tender. Remove the chicken from the pan and set aside for a minute.

In a large pot, start to get the pasta water ready. Turn the pot on med-high heat to bring the water up to a boil. While that’s happening, slice the chicken breast on the bias.

in a deep sided saute pan with a lid, start the sauce for this dish. On medium heat, melt 4 tablespoons of butter ( this may seem like a large amount of butter, but there is a lot of pasta going into this dish. The pasta needs to be well coated) along with 2 tablespoons of Cajun seasoning and 1 tablespoons sweet paprika. Add 1/2 a cup of low sodium chicken broth. Let this come to a bubble. Reduce the heat to med-low and pour in 1/4 cup of  heavy cream. Whisk the sauce together, then add the sliced chicken into the sauce. Let the sauce and chicken simmer for 10-12 minutes ( enough time to cook the pasta), on med-low heat, while the pasta cooks.

When the pasta is al dente,  transfer the linguine to the pan with the chicken, along with 1/2 cup of shredded Parmesan cheese. Turn the heat off and toss together until all the pasta is coated and the chicken is mixed through.The pasta will immediately start to absorb the sauce. Serve in a pasta bowl and garnishing with fresh Italian flat leaf parsley and another sprinkling of the Parmesan cheese. If the dish is not being served right away, place the lid.

 

 

Advertisements
Leave a comment »

Shrimp Scampi Over Linguine

2016-04-14 16.02.452016-04-14 16.02.42

Talk about a quick and fast cooking pasta dish, shrimp scampi over linguine is fast and easy to make. Now there is a little bit of prep time in preparing the shrimp, but it’s super easy. You can prep the shrimp in advance and keep them on ice, in the frig, until your ready to make the dish.

When you go to buy your shrimp, you’ll see numbers like 16-20 count. This just means there are about 16-20 in a pound. As you can see they’re a nice large shrimp for this dish.

2016-04-14 11.48.02

Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 6 servings

Ingredients:
1 tablespoon of Kosher salt plus 2 teaspoons
1/2 teaspoon of freshly cracked black pepper
6 tablespoons of unsalted butter
4 tablespoons of olive oil
3 tablespoons of minced garlic (8 cloves)
1 Fresno chili seeded and finely minced
2 pounds of large shrimp ( about 32 shrimp) peeled and deveined
1/2 cup freshly chopped parsley leaves
1 lemon, zest grated
1/2 cup of freshly squeezed lemon juice (3 juicy lemons)
1 lemon thinly sliced in rounds

Directions:
Start by prepping the shrimp for the recipe. Once shrimp are ready, place a large pot on the stove filled with water. When the water is at a fast boil, add 1 tablespoon of Kosher salt in. Next add in the linguine and cook for about 7-10 minutes.

In a large sauté pan melt butter and olive oil over med low heat. Add the garlic and Fresno chili for about a minute. Note: You want to be careful not to burn the garlic. Add the shrimp to the pan, with 2 teaspoons of salt and 1/2 teaspoon of black pepper.. Saute until shrimp have just turned pink, about 5 minutes or so, stirring regularly.

Remove the pan from the heat, add chopped parsley, lemon zest, lemon juice, and lemon slices.

When linguine is done, drain the cooked pasta, place into a large serving bowl. Immediately add the shrimp and sauce over the pasta. Toss well and serve.

 

 

1 Comment »

Paglia e Fieno

2014-10-04 18.01.09

Better known as Straw and Hay, Paglia e Fieno is a pasta dish for the record books. The spinach pasta mixed in with the standard semolina white-colored pasta makes for a beautiful dish.

What makes this dish so delicious is the crunchy salty bite of the Prosciutto with the creaminess of the sauce. Let’s start with the Prosciutto.

2014-10-04 16.51.17

I’m using Bavette-style pasta which is a different name for a style of Linguine.

2014-10-04 16.51.26

2014-10-04-17-24-00

2014-10-04 17.01.20

2014-10-04 17.06.38

2014-10-04 17.08.44

2014-10-04-17-19-34

2014-10-04-17-16-09

2014-10-04 18.01.09

 

Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Yields: 4 servings
Equipment: large deep-sided frying pan or skillet, 6-quart saucepot, tongs

Ingredients:
1/2 pound of linguine
1/2 pound of spinach linguine
4 slices of Proscuitto, julienned
1 tablespoon of olive oil
2 tablespoons of unsalted butter
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon of crushed red pepper flakes
1 cup of heavy cream
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 8-ounce container of Mascarpone cheese, room temperature
1 1/2 cup of Pecorino cheese, freshly grated
1 cup of frozen peas, thawed
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
Start by rolling up the Prosciutto like a cigar, then slicing it into very thin strips or julienne. To a large cold sauté pan add 1 tablespoon of olive oil and the sliced Proscuitto. Turn the heat to medium and start rendering the fat from the Prosciutto by allowing the sliced Proscuitto to cook for 5 to 7 minutes or until it becomes nice and crisp. Using a slotted spoon transfer to crispy Proscuitto to a plate lined with a paper towel, set aside.

In the sauté pan with the drippings from the Prosciutto melt 2 tablespoons of unsalted butter. Add the diced onion, diced, stir and cook for 2 to 3 minutes until the onions are soft and translucent. Add minced garlic and crushed red pepper flakes, stir to combine, cook for 1 minute more. Next, add the heavy cream, Kosher salt, and freshly ground black pepper, stir to combine.

On the back burner, have a large pot of salted boiling water ready.

Reduce the heat to medium-low add the softened mascarpone cheese. Stir until the cheese has melted. Continue to cook and stir until the sauce thickens about 3 to 5 minutes.

Drop the pasta and stir. Add the thawed peas to the sauce, stir the peas into the sauce. Turn the heat off, before adding the grated Pecorino cheese, stir to combine. Stir in the Italian flat-leaf parsley.

Cook the pasta until al dente, around 8 to 10 minutes. Using a pair of tongs, transfer the pasta directly into the cream sauce. Gently stir the pasta through. Top with the crunchy Prosciutto.

Tip: Reserve some of the crunchy Prosciutto as a garnish for each serving.

There you have it, Paglia e Fieno, a traditional Italian pasta dish.

 

 

Leave a comment »

%d bloggers like this: