Laisser les bons temps rouler- Let the good times roll!

Fat Tuesday came and went. What was I doing? Well, my 35 year old bad self was hanging with my pups, enjoying a glass (or maybe two) of wine, and lamenting that American Idol was not on until Wednesday.

When I was in my (mostly early) 20's, Fat Tuesday was a fantastic excuse to party downtown, collecting beads over harmless innuendos, maybe "wooing" (you know like a cheerleader wooooo!) one too many times because it was just TOO much fun! That was when I could actually handle a little something we like to call liquor. And even multiple nights in a row!! During the week!!

Well, my excitement over holidays has shifted to excitement over preparing a dish that goes with said holiday. And enjoying the wine. This seems like a good introduction to my recipe, Cajun Chicken Pasta. Seriously, so easy.

This week, I've felt very Rachel-Ray-ish (not because I'm using complicated words like EVOO, stoup, sammie, and delish- it's cool Rach, you're still my girl), but because I've been making dinner in 30 minutes or less, for real. This pasta easily falls into the 30 minute category.


2-3 skinless, boneless chicken breasts (about 2 lbs)

1/4 cup lime juice

3 cloves garlic, minced

1/2 cup cilantro, finely chopped

1 tsp ancho chili powder

1 tsp salt

2 T olive oil

1 lb farfalle pasta

1 large red bell pepper, diced

1 large green bell pepper, diced

1 onion, diced

1 chipotle pepper + 1 T of adobo sauce, minced

1/2 cup chicken broth

1/2 cup half and half


1- Cut chicken breasts and cut into bite-size pieces. Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together. Pour over chicken to coat and marinate chicken about 30 minutes.

2- Heat a large pot of water to boiling. Add generous amount of salt and add pasta. Cook according to package directions until al dente. Drain and set aside.

3-Meanwhile, add olive oil to large saute pan and heat over medium heat. Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.

4- Add chicken broth and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.

5- Reduce heat to low and add cream. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce. Cook about 5 minutes and top with remaining cilantro and serve.

I guess it would have been more appropriate to give Sandra Lee a shout out for Fat Tuesday- I'll bet she could get a LOT of beads... 


  1. Yummm!!! You should have brought some in for lunch!! eeeee!


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