Turned out really well with a few adjustments: I seasoned the chicken with a good amount of cajun seasoning, a little cayenne, garlic powder and basil and let it hang out while I cut all the veggies. I sauteed the chicken but 2 chicken breast halves looked too much for the dish so I took some out (I made 3/4 of a 16oz bag of brown rice penne). I then added some garlic and the veggies: 1 medium red onion, mushrooms (next time I'll cut them thicker), and one red bell pepper (next time I'll throw that in a little bit before the rest of the veggies). I sprinkled in about 3 tablespoons of flour and cooked it a bit. Then deglazed with some white wine and then the cream and some milk. Next time I'll use like only a 1/2 cup of cream because the sauce thickened up nicely because of the roux so I would use evaporated milk or half & half and milk. I kept seasoning with cajun seasoning, basil, salt and pepper. I didnt have lemon pepper so I just added lemon juice from half a lemon. At the very end I added about 3/4 bag of baby spinach and some pasta water to thin out the sauce and finally some parmesan cheese.
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Turned out really well with a few adjustments: I seasoned the chicken with a good amount of...