My mom made this yesterday in 20 minutes as we were driving over for dinner. It's pilsbury puff pastry topped with canned cherries in sauce. I ate like 4 pieces yesterday. As I woke up and saw 1 piece left it dawned on me to take a pic and post the recipe because of how truely simple it was. The Quick Cherry Puff Pastry is and was perfect for the blog. Guess what I had for breakfast
So we've been eating a lot of pasta lately. Pasta Salad, Rigatoni's in Sauce, etc. But it was kinda late yesterday and we still needed some dinner. So Amy whipped this up. Chicken Fajita Pasta.
First you have to put together a little seasoning. A lot of times we don't feel like using the generic can that says Italian seasoning or Mexican seasoning. So She puts together a quick blend.
1 tsp seasoned salt
1 tsp Garlic salt
1 tsp Onion powder
1 tsp chili powder
1 tsp paprika
Set that aside.
Start pot for pasta. We used fettuccine, feel free to use any noodle you want.
1# Boneless Skinless Chicken Breast
Cut in 1"cubes or 1/2" slices
Saute chicken till brown
Add seasoning blend
Add sliced peppers and onions
Let cook until any water become thick.
Plate as follows
Chicken, Peppers, Onions
finish with fresh cut tomatoes on top.
First, cook pasta as directed either by the box or how your Mom used to. Most of time you get a pot of slightly salted water boiling and drop the noodles in. In this instance we used cavatelli, feel free to swap out for rigatoni.
After you have cooked the pasta to al dente, drain in a colander, return to cooking pot and toss with sauce. What's "al dente" you ask. Good Question. It's a fancy way of saying "not to hard, not to soft", "firm but not soggy". Translated, it literally means to the tooth. What's the best way to know if your pasta is in fact "al dente?" Another good question. try it out while it is boiling. Bite the noodle right in the middle. Some people throw a noodle at a wall and see if it sticks. I'm not real big on that but you gotta try everything once. Why care if you pasta is cooked "al dente?" Yet another good question. If you like soggy pasta, cook the pasta for as long as you like. If not, you should cook you pasta al dente because after you pull it from the heat it will continue to cook. After you drain it, it will continue to cook. And As you toss it in sauce it will continue to cook. You cook it al dente so after all those steps you pasta is still in one peice. I think, I could be wrong. Someone should ask Mario Batali. He would know. *whew*
Spray your baking pan with non stick spary. Layer the bottom of the pan with sauce. Add you tossed pasta to the baking pan and add cheese to the top of the your pasta as you like. We like a lot of cheese.
Lay the number of chicken you want to cook in a pan and slather bbq sauce on them. We used about 1/4 cup of Bullseye (http://brands.kraftfoods.com/bullseyebbq/) or KCmasterpeice (http://www.kcmasterpiece.com/) I can't remember. Cook for 350 degrees for 30 minutes, turn over and bake for another 15-20 minutes or until done. I'm not a big fan of BBQ but if you don'y have a grill this is the way to go. We used a pyrex container lined with aluminum foil. If you don't have that or a baking sheet or cookie sheet, you can use a lot of aluminum foil to make a make shift pan. If you do this make sure you use enough foil to hold all the juices that expel from the chicken while cooking. Also after cooking DO NOT try to remove the make shift foil pan from the oven. You risk spilling the scalding Juices on yourself. Instead just use a pair of tongs or a fork to remove the chicken from the pan. turn off the oven to let the aluminum foil pan cool then remove.
Never use instant mash potatoes. 4-5 big potatoes. We like to use yukon gold.
1/4 cup butter
1/4 cup milk
salt and pepper to taste. Cook the potatoes in boiling salted water 15-20 min. Drain, add butter, milk, salt and pepper.We used a hand held masher for these because we wanted them thicker. You can use a kitchenaid stand mixer (http://www.kitchenaid.com/flash.cmd?/#/category/224) if you want a smoother consistency. You may need to add a touch more milk.