Today’s chores list was a mile long, but being a mom put a damper in all of those because Atticus needed a little extra attention today. There must be something in the air, because Atticus woke up at 10am and fed or fussed nonstop til he finally fell asleep at 3pm. So right when I think Im going to get a break, he wakes up. Back on the boob he goes and I turn on the tube.
On comes Paula Dean with her butter drenched recipes and I start drooling and thinking about all the things I haven’t ate. I know I heated lunch up, but I don’t exactly remember finishing it or starting it for that matter.
I know I’m going to make chicken, whoopty doo! But I figured I would only have time to stick it under the broiler and reheat mashed potatoes, that however is not what Paula Dean’s cooking inspiration had in store for us. So I whipped together an all original recipe.
Cajun spiced chicken & Shrimp Pappardelle
What you will need
2 large chicken breasts (roughly 1 lbs)
20 shrimp (41 count)
2 vine ripe tomatoes
1/4 tsp crushed red pepper
1 tsp oregano
3 basil leaves chopped
1/2 tbs Cajun seasoning
1 tsp paprika
2 cloves garlic minced
1 tbs rendered bacon fat OR olive oil
2 tbs Parmesan
3 tbs milk
S+P to taste
Boil water with salt, you will need to cook your pasta for about 10 minutes
Heat rendered bacon fat (we always save ours for adding extra flavor to food) OR olive oil in medium sauté pan.
With the remaining spice mixture toss shrimp and set aside. Cook chicken in preheated pan and cook until juices run clear. Add chopped tomatoes and shrimp. Add milk and parmesan stir constantly for a couple minutes.