PW Cajun Chicken Pasta- YUM!
Have to plug this PW pasta dish. Made it for dinner tonight (used Chef Paul Prudhomme's Blackened Redfish Magic Blend - which is cajuny but not super hot) and even the kids ate it. Quite easy for a PW dish, and required no exotic ingredients (always a plus). It was also fairly quick.
Thanks, that looks great. I'm definitely going to try it!
I second this recommendation! PW's recipes can be hit or miss, but this one is great and easy! We use Tony Chachere's (I know I blew that spelling...) as the cajun seasoning.
DD February 2012