1 2 boneless skinless chicken
Directions
: breast halves -- in thin
: strips
2 ts Cajun seasoning
2 TB butter
8 sl green pepper
8 sl sweet red peppers
4 lg fresh mushrooms -- sliced
1 green onion -- sliced
1 c heavy cream -- (1 to 2)
: (I used evaporated skim
: milk)
1/4 ts basil
1/4 ts lemon pepper
1/4 ts salt
1/8 ts garlic powder
1/8 ts pepper
4 oz linguini -- cooked &
: drained
: grated Parmesan cheese --
: optional
Place chicken and Cajun seasoning in a bowl or resealable plastic
bag; toss or shake to coat. In a large skillet over medium heat,
saute chicken in butter until almost tender, about 5-7 minutes. Add
peppers, mushrooms and onions; cook and stir for 2-3 minutes. Reduce
heat. Add cream and seasonings; heat through. Add linguine and toss;
heat through. Sprinkle with Parmesan cheese if desired. Posted in
KitMail by MRSBOWLER@aol.com.
Recipe By : A Taste of Home Oct/Nov p. 51
Servings: 2 servings
Cajun Chicken Pasta Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Italian; Pasta; Poultry
The History of Recipes
We can follow the history of meal recipes far back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these ancient cookbooks were just primitive hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Much later, in Roman times a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and afters, a very modern way of dining. This early Roman chef describes how the cooks of Roman times made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and dill. Continuing our culinary historical journey, there are two interesting recipe books from the 1300s - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that we all know today, but rather descriptions of the types of meals on the menues of the upper classes. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, such as coriander, basil and rosemary. These new herbs and spices led to an outbreak in manuscripts on cookery, most of which still exist in academic collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe tried to serve up the best banquets, and consequentially cooks and their recipes were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications are increasing in popularity due to better eduction, more free time and having more money. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Cajun Chicken Pasta recipe.
