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Chili’s Cajun Pasta CC

Chili’s Cajun Pasta CC

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Yield: 2

Heavily adapted from the Recipe Critic

A Chili’s favorite. Their new Ultimate version has grilled chicken, shrimp, penne in Alfredo sauce, topped with chili spices, shredded Parmesan, tomatoes, green onions. Served with garlic toast.

  • 1boneless skinless chicken breasts
  • 1221-25 shrimp, peeled and deveined
  • 1tsp Cajun seasoning, divided (recipe follows)
  • 2TBS butter
  • 1TBS cooking oil
  • 1½cups heavy cream
  • ¼tsp lemon pepper seasoning
  • ½tsp salt
  • ½tsp black pepper
  • ¼tsp garlic powder
  • 6oz penne pasta
  • 1Roma tomato, seeded and diced
  • ¼cup parmesan cheese fresh shredded, to taste
  • 1green onions, cut into ¼-inch lengths

Pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and penne. Cook until just al dente, a minute or two less than manufacturer’s directions. Drain and set aside.

Chicken:

Slice the chicken into bite sized pieces about 1/4-inch thick. Put the chicken in a large resealable bag. Add half of the Cajun seasoning and shake to coat thoroughly.

In a large skillet, melt the ½ TBS of butter ½ TBS oil over medium heat. Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink. Remove to a cutting board. Wipe out pan.

Shrimp:

Season the shrimp with remaining Cajun seasoning. Toss to mix. In the same pan used for the chicken, heat ½ TBS oil and add shrimp. Sauté until almost done.

Sauce:

In the large pan used for the pasta, combine the heavy cream, 1 TBS butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture just starts to bubble, add the pasta, mix and cook until the pasta is done. Remove from pan from heat.

Assembly and finish:

Add the chicken, shrimp, and diced tomato into the pasta. Mix well to combine.

Transfer to a serving dish and top, green onions and parmesan.

Serve with a side of Texas garlic toast.

Tips:

Thicken or thin the sauce if necessary.

Cajun Seasoning

Yield: 1 PKT, 4½ tsp

1½ tsp paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne
½ tsp salt

Beef Flautas

Beef Flautas

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with Pico de Gallo & Lime Crema
Yield: 2 Servings

Surprisingly, Jed likes these. Simple to make and very tasty.

  • 1yellow onion
  • 2TBS Tex-Mex paste
  • 1Roma tomato
  • 10oz ground beef

For southwest spice blend:

  • 2tsp garlic powder
  • ¾tsp cumin
  • ¾tsp chili powder

For assembly & serve:

  • 6flour tortillas
  • ½cup Mexican cheese blend
  • 1lime
  • 4TBS sour cream
  • salt
  • 2tsp cooking oil
  • 1TBS olive oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with oil (or coat with nonstick spray).

Wash and dry produce.

Halve, peel, and thinly slice onion, mince a few slices until you have 1 TBS.

Make spice blend:

Mix garlic powder, cumin and chili powder in a small dish.

Make filling:

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, cook for 3 minutes. Add beef and spice blend, cook, breaking up meat into pieces, until beef is browned, and onion is softened, 4-6 minutes. Stir in Tex-Mex paste and 1⁄3 cup water. Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.

Assemble & bake:

Meanwhile, drizzle tortillas with 1 TBS olive oil, brush or rub to coat on both sides. Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet.

Make sure the flautas are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden-brown and crispy, 8-12 minutes.

Make Pico de Gallo:

While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

Finish & serve:

In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Divide flautas between plates.

Top with Pico de Gallo and lime crema. Serve.

Tex-Mex Paste
6          oz can tomato paste,
3          cups water,
3          TBS vinegar,
1          TBS dried onion flakes,
2          tsp salt (or salt substitute),
2          tsp cornstarch,
½         tsp cayenne pepper,
1          tsp sugar,
¼         tsp onion powder,
1          dash garlic powder

Capellini Aglio E Olio

Capellini Aglio E Olio

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Via Toscana Copycat

Roasted garlic, fresh Roma Tomato, Basil, extra-virgin Olive Oil

Yield: 2

Via Toscana ()
  • ½head roasted garlic
  • 8oz capellini
  • 4TBS olive oil
  • 1-2Roma tomatoes, seeded & diced
  • basil, julienned

Optional

  • 110-12 oz chicken breast, boneless, skinless
  • olive oil as needed.
  • salt & pepper
  • parmesan cheese


Cook pasta:
Heat 3-4 quarts water to boiling in a large pot. Season generously with salt when boiling.
Add and cook capellini al dente.
Reserve 1 cup cooking water and drain.

Chicken:
While capellini is cooking, season and sauté the chicken breast in a sauté pan over medium high heat. Remove to plate, covered lightly in foil.

Sauce & finish:
Heat 2 TBS olive oil in the sauté pan over medium heat and add roasted garlic cloves.
Mash garlic and heat for 30 seconds.
Add drained capellini and mix well.
Add 2 TBS reserved cooking water.
Cook and mix well to create an emulsion.
Add diced Roma tomato and mix.
Slice chicken breast on an angle and arrange on top of pasta.
Serve.