Sunday, November 11, 2012

Kim's Spicy Chicken Pasta

My friend, Kim, is a great cook.

Matter of fact, when we have dinner together, my boy cherub wants her to make biscuits.

It doesn't matter what we're having, he wants to know if she can do the biscuits.

I've tried to make her biscuits -- and honestly, they don't taste the same.

But close.

But not the same.

I keep trying!

This pasta dish is one of Kim's "go to" dinners at her house.

She has a house of boys and this is a crowd pleaser!

What I like about this is it's easy and tasty!

Two very important things!
It also reheats beautifully!

So for lunch the next day, people will be drooling over your impressive left-over dinner.

 . . .and you can keep it a secret that it's easy!

Kim's Spicy Chicken Pasta

Noodles (I prefer linguine because it holds sauce well)
chicken (left-over grilled chicken, rotisserie chicken, roasted or baked chicken)
onions, chopped
bell peppers, if you want them, chopped
mushrooms, if that floats your boat, sliced
olive oil
Tony Chachere's Creole or Blackening spice, to taste
Red pepper flakes, to taste
Parmesan cheese, grated, to taste
heavy cream . . . oh heck, you can use 1/2 & 1/2 or evaporated milk, amount depends on how much   sauce you want/need.

Cook your noodles according to the package directions.  Drain.

In a skillet, heat a small amount of olive oil and saute the onions, peppers, mushrooms, and any other veggie you want to add!  Throw in the diced, pulled, or chopped cooked chicken.  Cook until hot.  Add the heavy cream and Parmesan cheese.  Stir until cheese is melted.  Add the creole spice and red pepper flakes to taste.  Dump in the noodles and stir until well coated.


**I made the chicken cream sauce and then divided it to season one mild, for the girl cherub, and one spicy for the rest of the family.  It was totally easy and tasted great.

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