One of my favorite restaurants here in town serves this delicious pan fried chicken breast with a jalapeno cream sauce over the top. I order it every time we go there because it’s simply delicious and I just love the sauce. Well, as I’ve talked about before, eating out is SO incredibly expensive and unfortunately, this is a $20 dish at this place so make it at home I must!
Luckily for me (and my family), my experiment turned out pretty well because although I really like that restaurant, I haven’t been back since I concocted my own sauce. And recently, I was talking to a friend about this very restaurant and she mentioned her husband loves the sauce as well. We scheduled a day for her to come over and we cooked this dish right up in my kitchen and she agreed! The sauce tastes very similar to what you get at the restaurant. And it’s so incredibly easy, yet looks like you spent way more time on it.
Jalapeno Cream Sauce
- 1 tbsp. butter
- 1/3 c. pickled jalapenos, chopped (these can be found on the pickle aisle)
- 1/4 c. sun dried tomatoes, chopped
- 2 garlic cloves
- 2 c. half & half
- 1 heaping tbsp. flour
- White pepper, cayenne, salt to taste
In a skillet or saucepan, heat over medium heat. Add butter and let melt. Add in the jalapenos and sun dried tomatoes and let cook for a couple of minutes, until warmed through. While that’s cooking, in a measuring cup, add the half & half and the flour. Use a whisk to combine and stir until smooth. This is the slurry that will thicken the sauce. Add in the garlic to the pan and let sauté about 30 seconds. Reduce heat to low and add in the slurry. Bring heat back up to medium, and whisk. As it comes up to a bubble, it will thicken. Add in the seasonings a little at a time, tasting as you go. Reduce heat to low until ready to serve. *White pepper and cayenne are very strong flavors so start off lightly.
Once the sauce has thickened and is seasoned to your liking, pour over whatever you like! I love this on a panko coated pan fried chicken. I’ve also served it with shrimp and pasta and it went very well together. The restaurant that I got the idea from, uses it as a dipping sauce for calamari as well.
And surprisingly, my kids really like this sauce. I just make sure to put it on the side and they dip their chicken in it. Family friendly!
With all of this holiday eating and cooking, making a big meal may not be your biggest priority right now. And you’re probably out of leftovers….. so, here’s a solution to still having a quick, easy, home cooked meal. It would take longer for you to call and order a pizza and wait for it to be delivered, than it would take to make this. This is a dinner we’ve had on our “Meatless Monday” nights. Yes, I’m aware it’s now Tuesday. But it’s great any time you need something fast.
Just be warned, I took pictures of this dish MONTHS and MONTHS ago. Like, almost a year. And I’ve just never posted it before. And the food was taken with my old phone. At night, when it was totally dark. So it’s really not the best picture you’ve ever seen. But make the food anyways, and you’ll see in person it’s much tastier looking than my crappy photography makes it out to be! 🙂
Don’t be alarmed by the date on the half & half. This is an old picture!
Pasta with Creamy Pesto Sauce
- 1 lb. pasta, noodle type is your choice
- 1/2 c. half & half
- 1/3 c. prepared pesto sauce
- 1 tomato, chopped
Cook pasta according to directions on box. In a small saucepan, add the prepared pesto and the half and half. Heat on medium low, until warm, and stir together. When pasta is cooked, drain and add to a bowl. Pour creamy pesto sauce over the top and add chopped tomato. Stir and serve.
It’s seriously that easy AND only 4 ingredients. Feel free to add some cracked black pepper or a little bit of grated parmesan but really, it has a ton of flavor already.
A pasta dinner is such a nice comfort meal. And I’m all about comfort food!! Especially when I can do a double carb overload. I love eating pasta with bread. Don’t judge. It’s like a must for me.
But it’s nice to change things up a bit so this pasta recipe doesn’t have a red sauce. Instead, it’s creamy and got a little kick to it! So watch out for the little people in your house in case they can’t handle spicy. I got my Andouille at the butcher counter and it was fresh made so it was actually pretty mild but it’s typically packing some serious heat.
This recipe also makes for a really quick weeknight meal because it comes together so fast. And it’s pretty inexpensive. So if you’re tight on time and money, try this one out!
Creamy Cajun Pasta with Andouille Sausage (serves 6)
- 1 tbsp. olive oil
- 3/4- 1 lb. Andouille sausage
- 1/2 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 lb. crimini (aka baby bellas) mushrooms, thinly sliced
- 2 garlic cloves
- 1 lb. rigatoni pasta
- 1/2 c. white wine
- 1 c. half & half
- 1/2 tsp. dried oregano
- 1/4 tsp. onion powder
- 1 1/2 tsp. creole seasoning
- 1/2 tsp. chili pepper flakes (optional)
- 1/4 c. grated parmesan cheese
Fill a large pot of water and bring to a boil. Add pasta and cook according to package directions. Drain and set aside.
In a large sauté pan, add the olive oil and heat on medium. Add the Andouille sausage. I removed mine from the casing. But other types are fine to slice into coins. Brown up the sausage and break it up. Add in the onions, bell pepper and mushrooms. Continue cooking and stirring for several minutes or until sausage is cooked through. Add the garlic and cook for about 30 seconds more. Then add the wine to deglaze the pan. Make sure to stir and remove any bits from the bottom. Let cook until the wine has almost completely reduced. Add in the half and half, as well as all of the spices and cheese. Cook for a few minutes or until the sauce has thickened slightly. Add in the pasta and stir to combine and coat the pasta. Serve immediately.