Monday, June 6, 2011

It's Time for Dinner

Hello Everyone,

It was friends and family time this quilting whatsoever! I can't believe the only time I went into my sewing room was to clean it.

I haven't posted a new recipe in quite some time.  Believe me, we have still been eating....just nothing new lately.  I fixed this wonderful pasta dish that is good enough to make it into the Wilder Family Cookbook.  I'm always trying out new recipes on family and friends, and this one is a winner!

Cajun Sauce
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon butter
2-1/2 cups heavy cream
1 cup low-salt chicken broth
1/4 cup julienned fresh basil leaves
1 cup grated Parmesan cheese
1 cup sliced mushrooms
Salt and black pepper

3/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1/4 cup grated Parmesan cheese
1 cup milk
1/4 cup olive oil
6 - boneless, skinless chicken breasts, pounded 1/4 inch thick

1 pound bow-tie pasta, cooked according to the package directions
Shaved Parmesan cheese, for garnish

 Make the Cajun sauce by sautéing the yellow and red peppers, the onion, garlic, and red pepper flakes in the butter. Add the cream and chicken broth. Bring to a quick boil, then lower the heat and simmer until reduced by about one-quarter. Add the basil, Parmesan cheese, and mushrooms, then season with salt and black pepper. Simmer for a few minutes more, or until the mushrooms are cooked and all the ingredients are combined. Let cool, then set aside or refrigerate in a covered container; gently reheat the sauce when ready to use.

 To prepare the chicken breasts, combine the bread crumbs, flour, and Parmesan cheese in a shallow bowl. Put the milk in a separate bowl. Heat the oil in a large skillet. Dip each breast in the bread crumb mixture, then in the milk, and one more time in the crumbs, pressing gently to make sure the crumbs stick. Sauté until golden brown on both sides and cooked through. Keep each breast warm until all are done.

 To serve, toss the cooked pasta with the Cajun sauce in a large serving bowl. Slice the chicken breasts into 1/2 inch slices and place on top of the pasta. Garnish with a little more Parmesan cheese on top.

Just like my quilts, this dinner is going to take you some time to prepare, but you can do some of the preparation ahead of time.  Just add a salad and some bread, and you will have a feast.

As always,



  1. Thanks for the recipe Lynn!

    I am going to have to make this one ! Perfect meal for this cold wet weather we are having.

  2. Inasmuch as my husband and I were the unexpected but delighted dinner guests, I can report that this was a huge hit. Thanks Lynn and Joe for a great evening.....Kaaren

  3. Great recipe, Lynn! I could jump right into my monitor for dinner!