Budronni

Tuesday, June 05, 2012

Sauce for a red pepper pasta

Can anyone give me a simple type sauce for a red pepper flavored pasta? I know I made one once with some butter and olive oil but can't remember what else I put in it/? Thanks

 sgbroussard910

Tuesday, June 05, 2012

Sauce for a red pepper pasta

I just made a dish tonight that was very delicious.  I was posting it, and hit the back button and lost it all, needless to say I was discouraged. 

Never the less the base sauce was 1 1/2 sticks of butter, 2 tablespoons of olive oil, 2 tablespoons of tomato paste, 8 oz of half and half cream. 

I had some left over baked breast halves and garden fresh zuccini that I wanted to cook.  I found a recipe on BigOven called Cajun Chicken Pasta, which sparked an idea. 

I melted 1 1/2 sticks of butter.  Added chopped zuccini, red and green bell peppers, 1 yellow onion, garlic, chopped broccoli, 2 fresh tomatoes, 1 can of drained rotel tomatoes, cilantro leaves, parsley sauted until tender.  While I was sauteing I added 5 chicken bouillon cubes, cajun seasongs, onion powder, garlic powder, paprika, lemon pepper, poultry seasoning, basil, McCormick's perfect pinch garlic and Herb salt free seasoning. 

I added the left over chicken to the mixture, added the retained juice from the rotels, 2 tbs of tomato paste and 8 oz of half and half cream to the mixture.  To thicken I added about 2 tablespoons of corn starch and cold water.  Allowed that to simmer until vegetables were tender. 

While preparing the sauce mixture, I prepared pasta.  Served the mixture over pasta and merci beaucoup, what a meal!  Delicous.  I do not measure, I season to taste.  I am a cajun cook that loves to cook and eat!  So, try it out, it's very good.