Sometimes, strokes of genius are inspired by a beautifully written blog, sometimes the smell wafting from a particular restaurant, and sometimes by a scene from a movie (Thank you Spanglish for that sandwich!) This one was induced by a particular recipe for mojito. Please note, if a cocktail recipe calls for 1/2 cup of rum for one serving, proceed to STOP at one drink. Let’s just say, after the first one, I was induced to make another, then proceeded in a drunken “got-the-munchies” haze to whip up dinner. Mr Man would’ve stopped me but the sight of sharpened knives, open flames, and my off-key spanish singing had him wisely retreating to wait for his meal. He has learned never NEVER to reach into the pantry for a box of cookies/chips/crackers while I’m cooking. My twisted brain registers this act as a rejection of my food and spoiling ones appetite. It is not wise to offend the little chef while she’s CUI (cooking under the influence). Pots will fly.
I have to say, the only thing both Mr Man and I remember of that night is this amazingly creamy, spicy dish. My camera recorded the ingredients (I’m strangely efficient while tipsy) and was recreated weeks later to perfection. Andouille sausage adds heat to the dish already so be mindful of the amount of cajun seasoning added. A combination of milk and flour substituted cream- not for health reasons, I just didn’t have cream in the fridge so I substituted (another mojito-induced genius move). Play with the recipe, add more vegetables, and adjust the heat to your liking. Let me know what recipes your “cocktail night” munchies inspire!
Ingredients: 2-3 chicken breasts- cubed Andouille sausage- sliced 1 green bell pepper- diced Fettucini 1/2 cup milk + 4 tbsp flour (substitute half & half or cream) 1-2 tbsp Cajun seasoning
Prep:
-Boil 3 quarts of water with plenty of salt and add the fettucini. Cook for 10-12 min (al dente or “undercooked” according to grams). Reserve one cup pasta water and drain the rest. Set aside.
-Heat a small amount of oil on a saucepan and cook the sausage until browned. Set aside.
-Cook the chicken in the same pan until brown, adding 1-2 tbsp cajun seasoning. Add some water to scrape up the brown bits and toss the vegetables. Cook for 5 minutes then add the sausage. Cook on low for 5 minutes.
-In a bowl, whisk milk and flour until thick and creamy. Add to saucepan and stir. Add the pasta and toss together, while still cooking under low heat, until fully incorporated. If the sauce is too thick, add a small amount of pasta water and cook for 1 minute, cover, and turn off heat.
-Serve with an icy cold beer or sweet reisling to cut the smoky heat from the sausages. Or have another mojito 🙂
LittleFoodieChef 