Cajun Chicken Pasta

I love this pasta. It has such good flavor and is delicious with bread sticks. I love dipping my bread sticks into the sauce. YUM....it is just good. This will easily serve 4, so feel free to half the recipe if you are only feeding 2.

Ingredients
1 pound Penne Noodles
1 Red Pepper, sliced
2 Chicken Breasts
1/2 cube Butter
Flour
16 ounces Heavy Whipping Cream
Shredded Parmesan Cheese
1-2 teaspoon Salt
Pepper
3 teaspoons Cajun Seasoning
Milk

Directions
Slice your red peppers and set aside. Put your chicken breast in a sandwich bag with a little oil. Also, pour in some of your favorite seasonings. I personally like to add some cajun seasonings, basil, parsley, and peppercorn...but feel free to season it with whatever you like.

Boil a pot of water with a little amount of oil. The oil keeps the noodles from sticking. Boil your pasta by following the directions on the back of the package. While your noodles are boiling, grill your chicken (or cook on stove). When the noodles are done, drain the water. When your chicken is done, slice it into thin strips.

Get out a large sauce pan. Start making your rue. To make a rue you melt your butter and add the flour to thicken it. I normally use about 4 tablespoons of flour per 1/2 cube of butter. Your rue is important because this is your thickening agent for your sauce. If you do not do this step then your sauce will not thicken up. Add in your whipping cream and make sure to continually keep stirring. The sauce will burn if you don't stir continually. Keep stirring until the sauce thickens. Add in a generous handfull of shredded Parmesan cheese. (At this point if your sauce is a little too thick, then just add milk until you get to your desired thickness) Add a little bit of pepper and then add your salt. The key to good sauce is a LOT of salt. Try a little bit of the sauce and add more salt if needed. Once you like the flavor, add in the Canjun Seasoning.

Add your peppers, chicken, and noodles into the sauce pan. Stir everything around over the heat until everything mixes fully and your peppers become fully heated.

Serve immediately.

CREAM CHEESE CHICKEN

This is another great recipe I got from Allen's family. I shared it with my family and they all loved it so much. It is really easy and nice to throw in the crock pot and not have to think about it. It has so much flavor. You will love it!

Ingredients:
3 Chicken Breasts
2 Cans Cream of Chicken Soup
1/4 Cup Apple Juice
1/2 Packet of Italian Dressing Mix
4 oz Cream Cheese
1/3 Cup Sour Cream
Egg Noodles or Rice

Directions:

1. Wash your chicken breasts and cut them into thick strips. I normally cut each breast into 3 equal strips. Put them in the bottom of your small crock pot.

2. Pour on top of your chicken the soup, apple juice, and 1/2 the italian packet (the italian packet is one of those packets to make italian dressing, like how they sell those ranch packets). Stir everything around in your crock pot and then put the lid on it. Cook on low for about 6 hours.

3. A half hour before everything is done in the crock pot, put in your cream cheese and sour cream. Stir this around well and put the lid back on for the remaining 30 minutes.

4. Boil your noodles (you can make rice instead if your prefer) and then drain the water.

5. Serve your chicken and sauce over your noodles.

**If you are using a large crock pot, you may want to double the batch so that everything doesn't burn...but beware, it will make a lot!