This past weekend my date and I wanted to do something together, cook. He wanted to do something a little bit more extravagant, a yellow curry dish, but I did not have the skills for that quite yet. So I told him to pick another recipe. He picked Cajun Chicken Pasta and after looking over I wanted to do something different.
Earlier that week my brother sent me a BOMB recipe on chicken breasts and I was super blown away on how tender it came out and how delicious it was a day and the day after. It seemed as though the Cajun Chicken Pasta might have the chicken on the dry side. I decided to combine some recipes I really liked to make a variation of this Cajun Chicken Pasta.
Baked Chicken Breast
To keep the chicken Cajun instead of the rub the recipe suggested I did a Cajun seasoning rub instead.
NOTE: I rubbed it and I think to make the taste stand out a little bit more I would suggest to pack it on. Rubbing it gave it a subtle taste which didn't take away from the rest of the dish but if it's CAJUN you want then go with packing it on.
Roasted Bell Peppers
You can look up "roasted bell pepper" recipes online and it will pop up. Since I have a gas stove it was easy to char, store, and peel. I picked roasted instead of sauteing because I like how roasting it umped the flavor
Sauted Mushrooms
In the recipe it asks for mushroom, I sauteed the mushrooms and added it to the alfredo sauce because I didn't want the mushrooms to take over the taste so I added it in the end.
Fettucine Alfredo
So this asks for A LOT of dairy and the butter was overwhelming. It felt really heavy so if there is anything I suggest in variation of this recipe it's to cut the butter in half (instead of 1 CUP do 1/2 CUP).
A so-called lighter version of this is butter and cheese with a hint of lemon, so play around and see what fits for you.
Putting all of this together makes one hearty meal and even though we made enough for supposedly 4 people it really made for 6-8 (depending on appetites of course). What I also like about this meal is it's pretty well rounded with protein, carbs, fats, dairy and veggies. There could have been more veggies of course; next time I make this I am totally going to add more greens somehow. . . zucchini perhaps. This is a great meal you can prepare early and put together later and it's a great meal prepping recipe since it makes so much; too much. I'm still hacking at it and it doesn't help my appetite is smaller than usual lately =P
However YOU want to go about it, the world is your oyster. Hope my variation of the recipe in the beginning can inspire you to try different techniques and more importantly learn and cook with someone else. Cooking a home meal is always a great date idea ;] Happy eating and cooking everyone!!
Earlier that week my brother sent me a BOMB recipe on chicken breasts and I was super blown away on how tender it came out and how delicious it was a day and the day after. It seemed as though the Cajun Chicken Pasta might have the chicken on the dry side. I decided to combine some recipes I really liked to make a variation of this Cajun Chicken Pasta.
I used two recipes:
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| Photo Provided By: Givemesomeoven.com |
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| Photo Provided By: Allrecipes.com |
Baked Chicken Breast
To keep the chicken Cajun instead of the rub the recipe suggested I did a Cajun seasoning rub instead.
NOTE: I rubbed it and I think to make the taste stand out a little bit more I would suggest to pack it on. Rubbing it gave it a subtle taste which didn't take away from the rest of the dish but if it's CAJUN you want then go with packing it on.
Roasted Bell Peppers
You can look up "roasted bell pepper" recipes online and it will pop up. Since I have a gas stove it was easy to char, store, and peel. I picked roasted instead of sauteing because I like how roasting it umped the flavor
Sauted Mushrooms
In the recipe it asks for mushroom, I sauteed the mushrooms and added it to the alfredo sauce because I didn't want the mushrooms to take over the taste so I added it in the end.
Fettucine Alfredo
So this asks for A LOT of dairy and the butter was overwhelming. It felt really heavy so if there is anything I suggest in variation of this recipe it's to cut the butter in half (instead of 1 CUP do 1/2 CUP).
A so-called lighter version of this is butter and cheese with a hint of lemon, so play around and see what fits for you.
Putting all of this together makes one hearty meal and even though we made enough for supposedly 4 people it really made for 6-8 (depending on appetites of course). What I also like about this meal is it's pretty well rounded with protein, carbs, fats, dairy and veggies. There could have been more veggies of course; next time I make this I am totally going to add more greens somehow. . . zucchini perhaps. This is a great meal you can prepare early and put together later and it's a great meal prepping recipe since it makes so much; too much. I'm still hacking at it and it doesn't help my appetite is smaller than usual lately =P
However YOU want to go about it, the world is your oyster. Hope my variation of the recipe in the beginning can inspire you to try different techniques and more importantly learn and cook with someone else. Cooking a home meal is always a great date idea ;] Happy eating and cooking everyone!!
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