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Steak and Ale's Spicy Chicken Pasta
Cajun Cream Sauce:
2 T. butter
1/4 C. all-purpose flour
1/2 C. milk
3 C. heavy cream
6 T. freshly grated Parmesan cheese
3 T. Cajun seasoning
For the pasta:
4 (6-oz.) boneless chicken breasts
2 T. Cajun seasoning
4 C. Cajun Cream Sauce
1 1/2 lbs. linguini, cooked
1 C. diced tomatoes
1/4 C. sliced green onions
1/2 C. shredded Parmesan cheese
8 pieces garlic toast
To prepare the 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 temperature reaches 200° F. The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
Divide pasta among 4 large 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.
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