Cajun Pasta Alfredo

This work thing takes up way too much of my time!  I've been working on the same afghan for almost a month now and I'm only about 2/3 done!  Granted it's queen sized, but still.  Between now and mid July I have to make a baby blanket for a friend.  Her first grandchild is due in early August...she's my age and her daughter is my son's age...makes me fell soooo old!  Then between now and November, I have this afghan and one for another of my in-laws.  I want it done in time to mail it to Utah and have it there before Christmas.  And when I'm done with this one, I have a cousin who wants one!  Glad I don't have to work in the summer!

I had some of those mini smoked sausages and wanted to make something for dinner with them.  I could really only find recipes for snacks and such, sooo...I got creative.

Cajun Pasta Alfredo

16 oz. rotini pasta
15 oz jar Alfredo sauce (this makes it a little dry, so if you like it saucy, use 2)
1 T. Cajun seasoning (I like Tony Chachere's) (use more if you like a lot of spice)
1 package mini smoked sausages cut into 4 pieces (or sliced and quartered regular sized)
dry bread crumbs

Heat oven to 350.

Cook pasta according to package directions.  Drain.
Stir in sauce, sausage, and seasoning.  Mix well.
Spoon pasta into a 9 x 13" baking pan, sprinkle with bread crumbs, and bake for 15-20 minutes.

 

 

Made this again tonight (5/10) but this time I used 2 jars of sauce...we like it saucy and last time was a little dry for our tastes.  Also, there was some pork and chicken Italian sausage on sale that I used instead of smoked sausage and it was AMAZING!!  The chicken in it, kept the sausage from being greasy and the spice in it (it was mild, but still had TONS of flavor!) meant I only needed a little Cajun seasoning.  VERY GOOD!!!

Chicken Alfredo

I've made this before, but the sauce always came out really thick and gluey, so I decided to play around in the kitchen and see what I could come up with...and pray it came out OK, so dinner didn't suck!  It didn't!  I finally found an Alfredo sauce keeper!  Best of all, no cream cheese! 

I had a box of whole wheat linguine and one of regular linguine.  My son and husband insist that they don't like the whole wheat stuff, but I really can't taste a difference, especially when it has a good sauce on it, so I get a box of each and use half of each.  They still gripe, but tough crunchies! 

So, here was the menu:  linguine with chicken Alfredo sauce, asparagus (I forgot I still had some in the fridge and wanted to make it while it was still good!  I had planned a salad, but...), and garlic toast.  The toast was a loaf of Italian bread sliced, buttered and sprinkled with garlic powder.  I don't like using the broiler for this because I can never get it the way I want it.  It's either untoasted or burnt, so I turn the oven on bake and set it as high as it will go before broil.  Then I flip the slices of bread over, butter side down, and in about 8 minutes, it's perfectly toasted!

Linguine with Chicken Alfredo Sauce

16 oz. linguine
2 C. half and half
1/2 t. garlic powder
1/4 C. flour
1/4 C. butter
1/3 C. grated parmesan
1 large boneless, skinless chicken breast half, thinly sliced
1/8 t. garlic powder
1/8 t. basil
1/4 t. onion powder
1/4 C. white wine
2 T. olive oil
salt and pepper to taste

Sprinkle chicken with 1/8 t. garlic powder, onion powder, and basil.  Heat olive oil and white wine in a skillet, add chicken and cook until no longer pink.  Remove from skillet and set aside.

Cook pasta according to package directions.  Meanwhile, in a large saucepan, melt butter over medium heat.  Add flour and garlic powder.  Whisk together until completely combined.  Gradually add half and half, whisking until smooth between each addition.  When all half and half has been added, add parmesan and whisk together.  Add salt and pepper as you like.  Increase heat to medium high until sauce comes to a boil.  Reduce heat to medium, simmer while stirring until sauce has thickened, about 8-10 minutes.  Keep in mind, sauce will thicken as it cools.  When sauce is thickened, but still a bit thin, add chicken, stir together, and allow to rest to cool and thicken sauce and warm up chicken.

When the pasta is done, drain.  Serve with sauce.