My current Role Model in life is Ree Drummond, aka The Pioneer Woman. I want to be like her…no…I want to BE HER…she is absolutely amazeballs!!!!
So when she posted this recipe for Cajun Chicken Pasta I HAAAAADDDD to make it…because hubs’ fave dish at a restaurant I cannot name right now because I don’t remember is a Cajun Chicken Pasta of sorts!
Sadly, the first time I attempted this, I attempted without a cast iron skillet…big mistake…my pasta came out all watery because it wasn’t blackened enough…=(
so this second time, I bought a skillet and added bacon to her recipe…bacon makes everything better!! I also minused the veggies…hahahaha so unhealthy I know….I did roast some brussels sprouts with butter and some more bacon to eat as a side…does that count?
I apologize for the head tilting…for some reason wordpress won’t let me rotate them. =(
Cajun Chicken Pasta
1 lb Chicken Tenderloin, 1-inch cubes
1 TBSP Cajun Seasoning
1 TSP Old Bay
1 TSP Ground Black Pepper
3 Strips Bacon, chopped
1 C Chicken Stock
1 TBSP Butter
1 TBSP Flour
1/2 lb Pasta of choice cooked per package directions
splash of heavy cream (optional)
1. Boil pasta per package directions. I used Penne.