Cajun Chicken Pasta
I picked this recipe as one of my first cooking-for-the-boyfriend attempts and I'm pretty sure he's going to be a bit worried every time I venture into the kitchen now because of it. It was just not that great, which surprised me given all the rave reviews.
I think it would be very helpful if the recipe elaborated on what "cajun seasoning" should include. At my large grocery store, I could only find two choices, both containing mostly salt and "spices" (whatever that means). I picked the one that had salt, spices, red pepper, and paprika. The end result tasted more salty than anything.
I used fresh veggies and non-frozen chicken, but ended up with a lot of liquid in the pan after sauteeing everything. Also, the final result didn't look appetizing at all and I would say there were not enough veggies, just a lone visible bit of pepper here or there. I used less cream than called for and the end product was still a soupy mess. The "sauce" was way too thin and didn't cling to the noodles at all, it just dribbled everywhere and made horrible splattery noises falling back into the pan whenever a serving was lifted out of the dish. I was sort of embarrassed to serve it, but went ahead as we were both starving. The bf was sweet and said it tasted good during the first bite or two, but I couldn't help noticing the leftovers in his fridge were never touched.
This one has potential but didn't work for me. Needs more veggies, less salt, and less as well as thicker sauce.
40 users found this review helpful
Sep. 7, 2011