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Cajun Chicken Pasta




Source of Recipe


Emulates a dish served at Steak & Ale (the better-looking conjoined twin of Bennigan's, may it rest in peace); adapted from http://www.razzledazzlerecipes.com/eatingout/eating_s/steakandalechi.htm and http://generalhorticulture.tamu.edu/prof/Recipes/Season/season.html


Recipe Introduction


Though I am not much for large-volume, quality-controlled theme restaurants, I have always maintained that the best Cajun Chicken Pasta could be found at the national chain Steak & Ale. Although Steak & Ale changed its recipe a couple times over the years before its demise, this recipe appears to be very close to their original version (which, coincidentally, was the best!). It is a copycat, which means it is probably not the actual recipe used by Steak & Ale, nor was it authorized by Steak & Ale. The Cajun Seasoning was adapted from a completely separate recipe and is only needed if you cannot find a reasonable pre-packaged cajun seasoning in your area (if you want to use this recipe to make a decent supply of seasoning, I suggest you use the direct website at http://generalhorticulture.tamu.edu/prof/Recipes/Season/season.html and use the original proportions!). Enjoy!


List of Ingredients




For the Cajun Seasoning (if you cannot find a prepackaged one), finely grind together all of the following with a pestle or coffee grinder until a uniform powder (if you have a prepackaged cajun seasoning, skip this step!):

4 T. salt
2 T. cayenne pepper
1 T. onion powder
1 T. garlic powder
2 t. fine ground black pepper
2 t. chili powder
2 t. thyme
1 t. dried sweet basil
4 or 5 dried bay leaves

For the Cajun Cream Sauce:
2 T. butter
1/4 C. all-purpose flour
1/2 C. milk
3 C. heavy cream
2 T. paprika
6 T. freshly grated Parmesan cheese
3 T. Cajun seasoning

For the pasta:
3 or 4 boneless chicken breasts
2 T. Cajun seasoning
4 C. Cajun Cream Sauce
1 lb. linguini
1 C. diced tomatoes
1/4 C. sliced green onions
1/2 C. shredded Parmesan cheese
8 pieces garlic toast

Recipe



To prepare the Cajun Cream Sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until the mixture just begins to bubble up the sides of the pot. Remove from the heat and add the paprika, 6 tablespoons of Parmesan, and 3 tablespoons of Cajun seasoning. Set aside for at least 15 minutes, as mixture will thicken as it cools.

Begin cooking linguini as directed on the package.

Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached. It's nice if the outside has slight charring, but be sure not to overcook it.

When linguini is cooked and drained, return to pot over medium heat and add 3-4 cups of Cajun Cream Sauce into a large saute pan. Toss with tongs until pasta is evenly coated with the sauce over medium heat for about 30 seconds.

Divide pasta among serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.

Yield: 4 servings of chicken, but extra pasta