Recipe From: Kara Penrod
Keith's new fav....so yummy!
Ingredients
1 pound Penne Noodles
1 Red Pepper, sliced*
2 Chicken Breasts
1/2 cube Butter
Flour
16 ounces Heavy Whipping Cream
Shredded Parmesan Cheese
1-2 teaspoon Salt
Pepper
3 teaspoons Cajun Seasoning
Milk
Directions
Slice your red peppers and set aside. Put your chicken breast in a
sandwich bag with a little oil. Also, pour in some of your favorite
seasonings. I personally like to add some cajun seasonings, basil,
parsley, and peppercorn...but feel free to season it with whatever you
like.
Boil a pot of water with a little amount of oil. The oil keeps the
noodles from sticking. Boil your pasta by following the directions on
the back of the package. While your noodles are boiling, grill your
chicken (or cook on stove). When the noodles are done, drain the
water. When your chicken is done, slice it into thin strips.
Get out a large sauce pan. Start making your rue. To make a rue you
melt your butter and add the flour to thicken it. I normally use about
4 tablespoons of flour per 1/2 cube of butter. Your rue is important
because this is your thickening agent for your sauce. If you do not do
this step then your sauce will not thicken up. Add in your whipping
cream and make sure to continually keep stirring. The sauce will burn
if you don't stir continually. Keep stirring until the sauce thickens.
Add in a generous handfull of shredded Parmesan cheese. (At this point
if your sauce is a little too thick, then just add milk until you get
to your desired thickness) Add a little bit of pepper and then add
your salt. The key to good sauce is a LOT of salt. Try a little bit of
the sauce and add more salt if needed. Once you like the flavor, add
in the **Canjun Seasoning.
Add your peppers, chicken, and noodles into the sauce pan. Stir
everything around over the heat until everything mixes fully and your
peppers become fully heated.
Serve immediately.
Keith's new fav....so yummy!
Ingredients
1 pound Penne Noodles
1 Red Pepper, sliced*
2 Chicken Breasts
1/2 cube Butter
Flour
16 ounces Heavy Whipping Cream
Shredded Parmesan Cheese
1-2 teaspoon Salt
Pepper
3 teaspoons Cajun Seasoning
Milk
Directions
Slice your red peppers and set aside. Put your chicken breast in a
sandwich bag with a little oil. Also, pour in some of your favorite
seasonings. I personally like to add some cajun seasonings, basil,
parsley, and peppercorn...but feel free to season it with whatever you
like.
Boil a pot of water with a little amount of oil. The oil keeps the
noodles from sticking. Boil your pasta by following the directions on
the back of the package. While your noodles are boiling, grill your
chicken (or cook on stove). When the noodles are done, drain the
water. When your chicken is done, slice it into thin strips.
Get out a large sauce pan. Start making your rue. To make a rue you
melt your butter and add the flour to thicken it. I normally use about
4 tablespoons of flour per 1/2 cube of butter. Your rue is important
because this is your thickening agent for your sauce. If you do not do
this step then your sauce will not thicken up. Add in your whipping
cream and make sure to continually keep stirring. The sauce will burn
if you don't stir continually. Keep stirring until the sauce thickens.
Add in a generous handfull of shredded Parmesan cheese. (At this point
if your sauce is a little too thick, then just add milk until you get
to your desired thickness) Add a little bit of pepper and then add
your salt. The key to good sauce is a LOT of salt. Try a little bit of
the sauce and add more salt if needed. Once you like the flavor, add
in the **Canjun Seasoning.
Add your peppers, chicken, and noodles into the sauce pan. Stir
everything around over the heat until everything mixes fully and your
peppers become fully heated.
Serve immediately.
Comments
Post a Comment