New Orleans Style Pasta and Ginger Rosemary Lemonade
1 Box Angel Hair Pasta
4 Skinless, Boneless Chicken Breast Halves, Chopped
3 Teaspoons Cajun Seasoning
4 Tablespoons Butter
½ Half Jar Marinated Roasted Red Peppers
1 Green Bell Pepper, Chopped
1 Small Package Fresh Baby Bella Mushrooms, Sliced
3 Green Onions, Chopped
2 Cups Heavy Cream
¼ Teaspoon Dried Basil
¼ Teaspoon Lemon Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
⅛ Teaspoon Ground Black Pepper
1 Cup Grated Parmesan Cheese
Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 2 Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter until almost tender (5 to 7 minutes).
Step 3 Add the roasted red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Step 4 Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper and half of the cheese. Heat through. Add the cooked pasta, toss and heat through. Sprinkle with remaining grated Parmesan cheese and serve. Serve with garlic toast, and ginger rosemary lemonade. Serves 4
Rosemary, Ginger Lemonade
3 cups white sugar
4 quarts water
14 slices fresh ginger root
3 Sprigs of Rosemary
5 cups fresh lemon juice
2 lemons, sliced
Step 1 In an 8-quart saucepan combine sugar, water and ginger root and rosemary. Heat to boiling, stirring occasionally. Remove from heat.
Step 2 Stir in lemon juice. Cool 15 minutes. Remove ginger and rosemary. Refrigerate lemonade at least 1 hour, or until chilled.
Step 3 Serve over ice, and garnish with lemon slices. Serves 20