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This is a wonderful dish. I’ve made it a few times and have a couple of notes. You have to use heavy cream, it doesn’t taste right when you try and substitute for half and half or any combination you can think of, I’ve tried to cut the calories. The seasoning measurements are really just guidelines, season to taste! (I usually double.) The brand of cajun seasoning you use can make a huge difference, so don’t skimp. I like thicker sauce so I stir a teaspoon of cornstarch into the cream before I pour it into the pan. Mix the chicken cream sauce with the pasta before you put the parmesan on or the delicate flavor gets lost. And finally always, always use FRESH parmesan cheese!
Date Posted: May 14, 2008
Photographer:
Cooking Level: Intermediate
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