Pappardelle Cajun Chicken Pasta

John 6:63

[63] It is the Spirit who gives life; the flesh is no help at all. The words that I have spoken to you are spirit and life.

1 Peter 4:4-5

[4] With respect to this they are surprised when you do not join them in the same flood of debauchery, and they malign you; [5] but they will give account to him who is ready to judge the living and the dead.

                                                                                                 

 

An ej original recipe!

 

 

2 c pulled rotisserie chicken breast

8 oz pappardelle pasta cooked al dent, reserve pasta water and set aside

1-2 t Cajun seasoning 

2 T  butter 

1 T olive oil

1 leek, sliced thin

3 T roasted garlic

4 T chopped sun-dried tomatoes 

1/4 t salt 

1/4 t dried sweet basil 

1/4 t ground black pepper 

1 can evaporated milk

Pasta water

1/4 c grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. 

In a large skillet over medium heat, sauté chicken, leeks and rest of spices in butter and oil. 

Reduce heat, add sun dried tomatoes and evaporated milk.

Lightly boil to reduce.

Add 1 c pasta water.

Add cooked pappardelle pasta.

Add Parmesan cheese.

Thicken.

Serve with crusty bread and salad.