Thursday, 1st June.
Cooking With Ian
Before we get to today's recipe, I would like to tell the world
(or at least the miniscule percentage of the world's population who
visit this site) that Katy is a rude, rude girl. Today I was taking
a phone message, typing the message in an email. I was still on the
phone to this caller, and Katy leaned over and started typing the
filthiest words on the screen that you can imagine. I did very well
to keep a straight face. Dirty northern lasses.
On with the recipe!
Cajun Chicken Pasta
I know that ordinarily I fill this website with whimsical
observations and endlessly witty tales, but today I'm sharing part
of another side of my being, the side that loves to eat.
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
8 slices red bell pepper
8 slices green bell pepper
4 large mushrooms, sliced
1 green onion, chopped
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
4 ounces linguine, cooked and drained
grated Parmesan cheese for topping
First of all, these crazy English don't call capsicum capsicum, they
call 'em peppers. MEMO TO IAN'S FLATMATES: It is Not Amusing when Ian
refers to capsicum as capsicum.
Grab the chicken, slap some Cajun seasoning on the meat. Whack 'em
in a frypan with some butter. Saute (translation for my fellow
bachelors: cook it and sort of seal it in the butter) the chicken until
"almost tender". For goodness sake, it's chicken. Just cook it.
Chuck the capsicum, onion and mushrooms in. Don't forget to chop
up the buggers before you throw them in. Saute and stir...blimey, what
the recipe should say is mix the bastards up a bit, get amongst it!
Pour in the cream when things are cranking along a bit. Add the
basil, lemon pepper, salt, garlic powder and black pepper. Heat the
creamy mixture through. (I had removed the chicken at this stage, the
frypan was a bit strapped for space.) Drain the pasta (I used
tagliatelle...yum) and mix it up with the sauce (the cream and capsicum
and stuff). Serve it up, sprinkle some parmesan over the pasta.
Presentation? Well, my brother says that the first bite is with the
eye, but I reckon that's a load of old cobblers.
Serves two, although I had enough pasta left over to feed two
medical students. Perhaps that's because I have no idea how much
4 ounces of pasta is.
Cooking With Ian...stay tuned for another episode when I can be
bothered cooking again!