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Cajun Chicken Pasta
Interesting and different pasta dish. To make it healthier and add a bit more zip, I substituted a combination of 1/2 cup light sour cream and 1/4 cup heavy cream for the 1 1/2 cups of heavy cream. It was still very creamy. I also didn't have cajun seasoning on hand, so I used Chef Paul Prudhomme's steak blackening magic, which is Cajunish and has a lot of bite. excellent!
5 users found this review helpful
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Reviewed On:
Jan. 18, 2004
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