It was good.
--I didn't measure out the Cajun seasoning, but I know it was more than the 2-4 tsp recommended. I would say to do even more. There was a light to moderate coat on the chicken when I sprinkled, but I would do a heavy coat when looking at it.
--I also added extra cayenne to the chicken - would do even more.
--I made it dairy free, so didn't use the milk
Next time:
--I would flavor the pasta - boil in chicken broth + Cajun seasoning.
--Keep the pasta separate from the chicken/veggies when serving because you get most of the pasta in the beginning meals and less in the later meals.
--Eric said he was willing to try the mushrooms, but didn't add
Ingredients:
-half a bag of linguine
-chicken (typical 2 lbs tenders cut into cubes)
-garlic powder, Cajun seasoning, paprika
-olive oil
-Veggies:
---bell pepper trio thinly sliced
---red onion, thinly sliced
---jalapenos (weren't hot enough, so use some serranos next time
---mushrooms???
-garlic, minced used a whole bulb
-2 Roma tomatoes, diced
-1 cup low sodium chicken broth
-1/3 cup skim milk (didn't use)
-1 Tbsp flour (didn't use)
-3 Tbsp light cream cheese (didn't use)
-fresh cracked pepper
-scallions
Directions:
1. (Didn't do) Make slurry by combining milk, flour, cream cheese - set aside
2. Marinate chicken generously with Cajun seasoning, garlic powder, cayenne, pepper
3. Boil pasta with chicken broth + Cajun seasoning, garlic powder, cayenne, pepper
3. Cook chicken, set aside
4. Cook veggies - seasoned with Cajun seasoning, garlic powder, cayenne, pepper
5. Reduce heat - add broth and tomatoes (+ slurry)
6. Top with scallions, avocado, crispy jalapeno, cracked pepper
No comments:
Post a Comment