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Seafood, Meats Cajun 1 Servings

INGREDIENTS

5 Cloves garlic
Fresh herbs from the garden
or the grocer: marjoram
oregano thyme savory
basil *
1 Red pepper
1 Yellow pepper
1 Green pepper
1 c Red Onion, about
Extra Shallots if you have
them hanging around
Poblano Chilis, though
probably nothing spicier
if you have those
1 c Diced Tomatoes, about up to
Olive Oil
Good white wine **
Paul Prudhome's Cajun
Seasoning ***
Louisiana Blackened Fish
Seasoning ***
Paul Prudhomme's Blackened
Steak Seasoning ***
Pam Olive Oil Spray or
Clarified butter
Garam masala, a pinch or so
4 Chicken Breasts
Penne Pasta
1/4 Stick Butter

INSTRUCTIONS

2
Don't ask me how much each I picked these out of my garden but probaby
around 3/4 of a teaspoon - a teaspoon each of the small leafed  plants,
3 -4 leaves of the larger leafed plants  ** Chardonnay, or Sauvignon
Blanc but I'm really fussy about cooking  wine, I suppose a dry chablis
would work <g> Be prepared to use most  of the bottle in the cooking
*** (for any of the above three seasonings, use whatever is
substituted in your area.... but try to avoid anything with msg in
it... you never know when you'll suddenly develop an allergy to it,  as
my husband regretfully found!)  Get your outside grill going and put
the Dear Husband to work....  Mince up the garlic and herbs in a mini
food processor if you have  one, but if not, mince finely Dice all the
peppers, onion and Tomato  Saute all of these ingredients in Olive oil
for awhile, cooking down  with white wine as soon as you start to loose
moisture, just keep  adding white wine...  While doing this, sprinkle
in Paul Prudhomme's cajun seasoning to your  desired intensity, warning
- Flavors will soritize, don't do it all at  ONCE!, some Blackened Fish
cajun seasoning, and I added about 1/2  teaspoon garam masala.  On a
low heat, keep cooking down with the wine, adding salt and  pepper and
the seasonings as you go... I did this about an hour to an  hour and a
half.  Spray Chicken Breasts with Pam Olive Oil spray or brush with
clarified  butter and sprinkle each breast with the blackening
seasoning.  As soon as the Grill is up to speed, about an 45 to an hour
into  this, put breasts on the grill and cook through. When you put the
chicken on, heat a pot of water to boiling for the Penne.  Take chicken
off the grill, and slice, adding it to the pepper saute  which you have
on a low simmer....toss with mixture in the pan and  simmer until penne
is ready, about 5 minutes... in this time add the  butter to thicken
the sauce.  Drain Pasta, mix pepper/chicken combination in with it and
toss and  serve.  Serve with a salad or bread with olive oil and Enjoy!
Posted to CHILE-HEADS DIGEST by Tantrika <hummer13@earthlink.net> on
Jun 05, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2867
Calories From Fat: 2105
Total Fat: 239g
Cholesterol: 780.5mg
Sodium: 843.7mg
Potassium: 3263.2mg
Carbohydrates: 69.9g
Fiber: 23.4g
Sugar: 16g
Protein: 125.5g


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