New New Orleans Pasta Recipes

CHEDDARS NEW ORLEANS PASTA

Steps:

• Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marinate has completed.
• Cook pasta according to package directions.
• In a large pot, heat butter. When the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty.
• Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed.
• Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken from the skillet.
• Add sliced sausage to the skillet and sear. Remove sausage and wipe out the skillet.
• Sprinkle Tony Chachere seasoning on the shrimp.
• Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp from the skillet.
• Add oil to the skillet if necessary and sauté onion and green bell pepper until the vegetables are tender.
• To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.

CHEDDAR'S NEW ORLEANS PASTA WITH ALFREDO SAUCE RECIPE - (4.1/5)

Steps:

• Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate

NEW ORLEANS PASTA

Steps:

• 1. Place margarine on grill, add onions, peppers and Jambalaya seasoning and saute for one minute, Add diced chicken and saute three minutes until almost cooked.
• 2. Add sausage. Cook, mixing often with spatula until chicken has reached 165 degrees internally.
• 3. Add shrimp and cook for 2 more minutes. Cover to stay warm.
• 4. Mix garlic powder, Tony Chachere's Creole Seasoning and red pepper and 8 ounces prepared alfredo for the Cajun Sauce.
• 5. Place all ingredients in large bowl and mix thoroughly. Divide mixture into four large bowls then add blackened shrimp.
• 6. Garnish with 1 Tablespoon chopped parsley and 1 Tablespoon fine Parmesan cheese. You can add cayenne pepper to spice it up.
• 7. Serve with garlic Bread.