cajun chicken pasta

How about a spicy dish for a cold winter day?

I gotcha covered.

Let’s get started!

Dice up a shallot, 1 clove of garlic, and 2 jalapeno peppers (seeds removed).

Saute in a little olive oil for 2-3 minutes.

Remove from pan.

Slice up 1 chicken breast and season with Tony Chachere’s Creole Seasoning.

Brown the chicken in a little olive oil.

Once it is cooked through, place the chicken with the pepper mixture.

Create a roux with 2 Tbl. butter and 2 Tbl. flour.

Cook for a minute or two.

Add a can of evaporated milk and whisk to combine.

Return your chicken and pepper mixture back to the sauce.

Season to taste with more creole seasoning.

Serve with the pasta of your choice.  I used fettuccine.

Serves 2-3

Eat well!