Cajun Chicken Pasta

This was a deliciously pleasing dinner! This is probably the yummiest dinner I’ve made since being married! I truly loved it, and so did the sweet husband :)

Cajun Chicken Pasta

Yield: 4-6    Prep Time: 10    Cook Time: 25

Ingredients

• 8 oz uncooked linguine
• 1 lb chicken breast strips (I cubed mine because I like bite sized chicken better!)
• 1-2 tsp cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 c chicken broth
• 1/3 c milk
• 1 tbsp flour
• 6 tbsp cream cheese
• bunch of green onions, chopped
• salt and pepper to taste

 Directions:

 

Prep all your veggies.

 

 

In a small blender, make a slurry by combining milk, flour and cream cheese. Set aside.

 

 

Season chicken generously with Cajun seasoning (We used Tony Chachere’s Original Creole Seasoning), garlic powder and salt.

 

 

Prepare pasta according to package directions.

 

 

Heat a large, nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5-6 minutes or until done. Set aside and repeat with the remaining chicken.

 

 

When finished, set aside in bowl.

 

 

Add Olive Oil to the skillet and reduce to medium heat. Add bell peppers, onions, and garlic to skillet, and sauté for 3-4 minutes.

 

 

Add mushrooms and tomatoes, and sauté 3-4 more minutes until veggies are all tender or done to your liking. Season with salt, garlic powder (or you can just use garlic salt like I did!) and fresh cracked pepper to taste.

 

 

Reduce heat to medium-low; add chicken broth and pour in slurry- stirring about 2 minutes.

 

 

Return chicken to skillet; adjust salt and seasoning to taste. Heat 1-2 minutes or until hot. Add  linguine, and toss well to coat noodles. Top with green onions, and enjoy!

*Ours came out just a little bit soupy compared to what the original picture looked like, but it was still amazing! It worked out well for reheating the next day because the extra liquid kept it from over drying :)

 

We cooked up some delish breadsticks from the Wal*Mart bakery and boy, howdy- was that a good meal!

Creamy Avacado Pasta & Roasted Mushrooms

Talk about YUM! These were so easy, so yummy, and so much healthier than other creamy pasta options! A even gave them his stamp of approval ;) Pasta that’s thick, creamy, and rich- full flavor bursting with garlic and zingy lemon. Mushroom side that’s simply delicious… Best part of the pasta: It only takes about twenty minutes!

The Mushrooms take longer, so I started them first. The recipe was much larger than I wanted to make, so I just cut everything down a little.

Roasted Mushroom Medley

This recipe has been adapted from http://www.italianfoodforever.com/2008/08/roasted-mushroom-medley/

Yield: Serves 4-6    Prep Time: 15mins    Cook Time: 40mins

Ingredients:

• 2 Pounds Mixed Fresh Mushrooms
• 2 Garlic Cloves, Chopped or Minced
• 1/2c Olive Oil
• Salt & Pepper
• 1 Teaspoon Chopped Fresh Rosemary
• 1 Teaspoon Chopped Fresh Sage
• 1/4c Chopped Fresh Parsley
• 2 Teaspoons Marsala Cooking Wine

Directions:

1. Preheat oven to 350 degrees

2. Remove stems from the caps, chop off the ends, and cut into larger pieces (no larger than 2in. in size)

3. Mix the olive oil with the garlic, herbs, seasonings and cooking wine in an ovenproof casserole dish large enough to fit all of the mushrooms

4. Add the mushrooms, and mix well, coating the mushrooms with the flavored oil

5. Bake for 30-40 minutes, or until cooked through

Devour Immediately!

 

Creamy Avacado Pasta

This recipe has been adapted from http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Ingredient List:

Yield: Serves 2

Ingredients:

• 1 medium sized ripe Avocado, pitted (or 2 small!)
• 2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used linguini)
• Freshly ground black pepper, to taste

 

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves and olive oil into a food processor (the original recipe calls for lemon added here, I just didn’t have any on hand! That would really give it the kick it needed. I also used a blender, so our sauce was a little thicker). Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with salt and black pepper (add some lemon zest if you have them on hand!). Serve immediately. Makes 2 servings.

Please note: Because of the avocados, this cannot be reheated! Serve immediately :)

 

ENJOY!

Picture Wall is Finished!

I showed you my idea for a picture wall, and we got the pictures up almost right away! But the wall shelves were a different story. After months of an unfinished wall, I’m proud to announce the completion of the Moore Family Photo Wall! :D

And here she is…

Yay!!

Chocolate Chip Cookies… & A Little bit of Christmas

At the bridal shower my mother-in-law had for me, she had everyone bring their favorite recipe. I absolutely LOVE having a recipe box full to the brim with delicious recipes!

I had a real hankerin’ for some cookies last week, so I pulled out my box and saw one that caught my eye, “My Favorite Chocolate Chip Cookies” from Aunt Linda. It calls for butter & shortening! The less healthy, the better they must taste! Am I right?!

Ingredients:

2/3 c Butter (Soft)                            1 tsp Baking Soda

2/3 c Shortening                               1 tsp Salt

1 c Sugar                                          1 12oz Package Chocolate Chips

1 c Brown Sugar

2 Eggs

2 tsp Vanilla

3 1/2 c Flour

 

- Preheat oven to 375^.

- Stir ingredients together- Add as listed *DO NOT USE MIXER*

Here’s how mine turned out!

 

Mmmmm…

 

P.s. Here’s a little peek at my Christmas!