Reply to I have a low tolerance for my picky eating ILs

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I made a delicious cajun chicken pasta a couple weeks ago. It wasn't spicy as in hot, but it did have quite a few spices in it. Very flavorful. My DH, who is also a picky eater, took a few bites and said, "I just don't like spices." : ( 
It gets difficult being married to a picky eater, so just be glad you only have to deal with it with in laws! [/quote]

Forget your DH, give me that recipe. :) [/quote]

Me too![/quote]

OKAY but it is not healthy or anything, so... caveat emptor.

I cut up a bunch of chicken tender pieces ( or breast pieces) into bite size chunks and coat them liberally in Tony's seasoning. (Or, if you can't find that, any kind of Cajun seasoning.) Brown in a pan with onion and garlic. Add some more Tony's if you think you need it- it seasons the whole dish. When the chicken is browned, add in a can of diced tomatoes and about a cup of heavy cream- enough to mostly cover the chicken. Then add in (to your tastes) some parsley, oregano and basil. (And if I am making this just for myself, I add crushed red pepper. And sometimes some garlic and onion powder on top of the fresh garlic and onion, just to make sure it's very flavorful.) Let this simmer away while you cook up some bowtie pasta. That will take about 13 minutes to al dente, so the sauce will thicken a bit. When the pasta is done, add about 1/2 cup (or more!) of parmesan to the sauce, then dump the bowties in and mix well. It's even better the next day. I have always toyed with the idea of throwing in some diced green bell pepper and some mushrooms, which I think would make it even better. Also, I think this would be good with shrimp. [/quote]

FYI, Tony's seasoning IS very spicy to those of us who are sensitive to these things. Anything described as "Cajun" is probably going to be. I love spices that aren't "hot" though. [/quote]

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