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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is actually the first dish my husband ever cooked for me so it holds a special place in my heart. It is one of the best dishes I've ever had! Ingredients:
4 -6 boneless skinless chicken breasts |
1 (16 ounce) box penne rigate or 1 (16 ounce) box bow tie pasta |
1/4 cup butter |
1 -3 tablespoon flour |
1/2-1 cup grated parmesan cheese |
1 quart heavy cream |
1/2 large onion, diced |
2 garlic cloves, minced |
cajun seasoning |
Directions:
1. Sprinkle chicken with cajun seasoning on both sides and bake at 350 degrees for about 20 minutes or until done.
2. While chicken is cooking, prepare pasta according to box directions.
3. Also while chicken is cooking, start making the roux. in a medium skillet over medium heat melt butter and saute onions and garlic until tender, make sure not to burn the garlic (may want to add garlic half way through onion cooking process. Add in 1 tbsp of the flour and whisk around the pan to get the lumps out. If the mixture is too loose add a little more flour. You will want the roux to be about the consistency of thick pankake batter and a light golden color.
4. Heat cream in a medium pot.
5. Add roux to cream and whisk like crazy to make sure that there are no lumps. Add in the parmesan cheese a little at a time (this will help thicken the sauce also). Bring cream mixture to a boil and let simmer until thickened. You want the sauce to be able to coat the back of a spoon, but not so thick that it is like pudding. Season sauce with cajun seasoning to taste.
6. Drain pasta and add sauce a little at a time (you can add more depending on how saucy you want your pasta).
7. Slice chicken breasts into strips and put one breast on each serving of pasta.
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