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Mardi Gras Pasta 
Feb. 19, 2011 6:43 am 
Updated: Feb. 23, 2011 2:27 am
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.

Feb. 21, 2011 8:52 pm
This recipe sounds yummy and different with the snow peas and ginger! Have you tried it yet? The method seems a bit odd- it would take less dishes and probably taste better to just cook the chicken in the skillet and I don't get why the recipe has you submerge the cooked pasta in boiling water. Maybe if you're using leftover pasta? If you use fresh, I think it would be more efficient to just boil the pasta, toss in the snow peas 1 minute before the noodles are done, then drain and proceed with the recipe. In any case, this recipe does look quite good and I will be trying it! Also I've never bought organic chicken but now I want to try it since you say it tastes better :o)
Feb. 21, 2011 8:53 pm
By "fresh" pasta, I mean dried bowties that you just cooked rather than leftovers from the fridge. Tough I'm sure fresh bowtie pasta would be delicious.
Feb. 23, 2011 2:27 am
I have made it--and the reason for "submerging" is because this is a restaurant recipe. The pasta is cooked up front and set aside (as a restaurant would do to save time)--the submerging heats it back up and keeps it from clumping when you add it to the rest of the ingredients.
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Baking, Slow Cooking, Italian, Southern, Quick & Easy

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About Me
My favorite things to cook
I enjoy baking. I love Italian food--but I make all kinds/types of recipes--whatever appeals to me this week.
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Making cookies, fudge and cheese spread at Christmas.
My cooking tragedies
one tragedy happened in 8th grade home-ec--obviously, it traumatized me! Mrs. D'Amato had us making french toast--simple enough, eh? Well, there were five of us in the group. I had table setting duty that week. We were all supposed to help the main cook--Becky T. Well, we were more interested in talking than watching what we were doing. Someone handed Becky the sugar and she put all of it into the eggs and milk. We couldn't understand why our "batter" was so think--until we realized that the recipe called for 2 T sugar--not the two cups Beck was handed! We had "wonderful" carmelized french toast--or at least, we told Mrs. D'Amato how terrific it was--as we choked down the super sweet breakfast!
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