Cajun Cream Chicken
This is a pasta dish we've been serving at our Vancouver restaurant, Fets Bar & Grill, for decades. Be careful when measuring the HOT stuff in this recipe. Too much heat and it won't be pleasant, so for the first time use the exact measurements . If heat is a problem for you then just use 1/2 of the Cajun spice and 1/2 of the Franks. Pick your own pasta and cook it the way you like. This recipe is for a single serving. But don't just double everything if you want to make 2 servings, you might find the heat to be a bit much.
Ingredients
1 diced boneless, skinless chicken breast cut into 1/2 inch pieces
5 mls - 1 teaspoon Jerry Lees Cajun Spice
15 mls - 1 tablespoon Franks Red Hot Sauce, or just about any red pepper hot sauce, not Tabassco
25 mls - butter
150 mls - whipping cream
10 mls - 2 teaspoons grated parmeson cheese
10 mls - 2 teaspoons shredded parmeson cheese – optional as a garnish
Directions
cook pasta to your liking and drain, either time for when the sauce is ready or toss in olive oil after draining and set aside. place butter, Jerry Lees Cajun Spice, red pepper sauce, heat and combine, add chicken and sizzle spices, careful not to brown the butter, cook chicken half way, add cream and stir, reduce, then and add cheese, toss in pasta mix well and plate.
Garnish with some shredded parm and fresh chopped parsley or diced tomato and enjoy.
A crisp white wine will go very well with this dish
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