Mardi Gras is coming in a few weeks--and I happened upon another recipe clipping from my Mom appropriate for the season. This one says it comes from a restaurant called "Tramps" that used to be in downtown Pittsburgh.
One note--a few weeks ago, I happened to pick up (by accident--no, actually, it was by husband!) organic (no antibiotic) chicken breasts at Wegman's. The taste is hugely different from every day chicken breasts. I know they are more expensive--but the
taste makes it worth it. I had reached the point I hated any chicken dish that was reheated--it always tastes funny to me--but these don't. I am a convert--I will spend the extra money to get chicken that tastes like it did when I was growing up!
Tramp's Mardi Gras Pasta
2 8oz. boneless , skinless chicken breasts, split
1/2 cup cajun spice
1/2 cup butter or margarine
1 tsp. garlic, minced
2 cups fresh mushrooms, minced
1 cup snowpeas
2 cups (raw amount) bowtie noodles (fafalle), cooked al dente and drained
1 cup pitted black olives
1 tsp. fresh ginger, minced
1 tsp. dried oregano
1 T fresh parsley, minced
2 T grated parmesan cheese
Dredge the chicken breasts in the cajun spice, shaking off any excess. Place the chicken in microwave safe dish, cover with plastic, and cook on medium-high heat for 5 minutes. Cool and cut into thin strips.
In a large skillet,melt the butter over medium heat. Add the garlic and mushrooms and cook for 2 minutes. Place the snow peas and the cooked pasta in a metal strainer, and place the strainer in a pot of boiling water for 1 minute.
Add the chicken, the snowpeas and pasta to the skillet with the mushrooms and garlic. Stir over medium heat briefly, then add the olives, ginger, oregano, parsley and parmesan, and heat through, stirring all the while. Serve immediately. Serves 2-4 people.