Cajun Chicken Pasta

Wanna put some zest in your life?

This dish will do it!  I love chicken, don't you?  I mean, it's so versatile.  Yes, some people say it can be a somewhat bland, but think of it as a blank canvas that lends itself to exploration.  It takes on many, many, different flavors by using an array of spices for rubs, herbs for marinades, and sauces that lend a variety of flavors.   It can be translated in to a multitude of world cuisines.  I just love it's versatility!

Often I cook meals just for two people.  Just enough for MGG and myself...or for myself and leftovers for tomorrow's lunch.  This dish was inspired by my need for a quick meal after work, a craving for something spicy, yet I wanted comfort food.  So I created this semi-homemade dish of Cajun Chicken Pasta which satisfied all three demands!

I love the spiciness, which marries well with the Alfredo sauce.  This dish is a winner!!  It's sure to  appeal to many palates.

Please try my version of Cajun Chicken Pasta and let me know what you think.  For other great chicken dishes do a search on "chicken" in the search field in the sidebar.

Here are some pics to help you along with the process.

Kitchen Tip:  You may notice that in one picture I'm actually grilling two chicken breasts.  Doing double duty by grilling another non-spiced breast to use in a salad later in the week, which I'll post next.  This is a great time saver when you can plan meals in advance and get part of the cooking done at one time.  Don't you love that!

 

Cajun Chicken Pasta

serves 2 (Double the recipe to serve 4)

1/3 lb. pene pasta
1 boneless skinless chicken breast
1 1/2 tsp Cajun seasoning
1 10oz container of Alfredo sauce
2 tsp. fresh parsley minced

Cook pasta according to directions on the package.   Heat an indoor grill pan, or an outdoor grill to medium heat.  Rub Cajun seasoning on both sides of the chicken breasts.  Grill 6-8 minutes per side depending on thickness, until thoroughly cooked through.  Cut into bite sized pieces.  

Drain pasta and return to the pan.  Add Alfredo sauce and chicken breast, stirring to blend.  Heat on low for 5 minutes until everything is heated through.  Remove from heat.  Add minced parsley, stir, and serve.

Southern Sundays

Happy Mother's Day!

My mom was my main source of learning to cook.  Cooking with mom in the kitchen while growing up brings back many memories.  She comes from a great line of cooks, and most of my family shares the same love of cooking and good homemade meals.


So let's dedicate this party to all the wonderful moms out there.  The ones that were glad to be short order cooks, cause us kids were picky...the ones that made us eat our vegetables...the one's that made special birthday cakes...and the ones that shared their love of food with us!


This week I've featured 3 great recipes that were extremely popular!

Congratulations!!

Orange Creme Brulee

by Noshing with the Nolands

Guilty Oreos

by Back for Seconds

Homemade Cheesy Snack Crackers

by Michelle's Tasty Creations

Wonderful dishes!  Come grab a button and tell everyone you've been "Featured"!

Thank you all for last week's entries...I think I gained 5lbs. looking at all the recipes!

So ready to party?

Guidelines:
Please become a follower by joining my site with Google Friends Connect in the right side bar.
Link back to your specific recipe and not to your main site.
Link back to Southern Sundays either in your post, or grab my Southern Sundays Button located in the right side bar.
Please visit a few of the links in the post and say hello to your fellow bloggers!
Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Mother's Day Strawberry Scones

Happy Mother's Day everyone!

Everyone carries a special place in their heart for their Mom!  They are there to lean on, support us, comfort us, and provide us with never ending love.  

My mother is a truly special woman.  Our bond goes beyond a mother-daughter relationship into a true friendship that grows more each passing year.

Although I can't be with my Mom on Mother's Day this year, I've made scones in her honor.  Luscious Strawberry Scones!

I just realized that I have never posted a scone recipe.  I've made scones...many times in fact...but really don't know why I haven't posted any.  It's about time huh??  Well this is a special scone...one with ripe, fresh California strawberries, sweet and tart!  The recipe is one I picked up from a Disney chef and slightly altered it to reduce the carbs.  As always, remember that you can substitute "real" sugar for my use of Splenda, equal parts.


These scones are tender and full of flavor.  They are perfect for breakfast, brunch, or just with some nice hot tea.  I hope you try them and see how special they are.  


Some step by step pics to help you along.

Happy Mother's Day to you all!.....Happy Mother's Day Mom!

Strawberry Scones

adapted from a Disney recipe

1 cup hulled and finely diced fresh strawberries

2 cups flour

1/6 cup Splenda  sugar blend, plus a little for sprinkling

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces

1/2 cup plus 1 tablespoon light cream

1 teaspoon vanilla extract

Preheat your oven to 425ºF. Line a large baking sheet with parchment paper.

Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, Splenda, baking powder, and salt in a large bowl.

Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.

Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.

Dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Pat in into a rectangle about ¾” thick. Using a 2” biscuit cutter, cut rounds out of dough and place them on the parchment paper lined baking sheet. Leave about 1 inch in-between scones.

Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with additional Splenda. Bake approximately 18 minutes until they are a light golden brown. Let them cool on the baking sheet for 2 minutes, transfer to a wire rack to cool for another 10-15 minutes.