Recipe Trick 1.1

I wanted to pass on this little trick I use.  When I am making anything with a cream sauce or a recipe that calls for milk or cream (savory type dishes), I subtract some of the dairy for chicken stock or broth.  You will be amazed at the flavor and the dish instantly skinnys up.  Chicken stock allows me to use a less fattening dairy as well.  I have been known to go from half and half to 1% without missing a thing. 

Tonights Recipe (the original version had cream, 1/4 cup butter and a lot more salt)  

Cajun Chicken Pasta

1 lb. linguini
2 chicken breasts
1T. cajun seasoning
1 T. butter
2 T. olive oil
1/4 cup flour
2  c. milk
1 can chicken broth
2 green peppers diced (I use the frozen, a couple handfuls)
1/4 cup of onions
1 tsp. basil
1 tsp. lemon pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
a couple handfuls parmesan cheese


Cook pasta, set aside.  Cube chicken and toss with cajun spice in ziplock bag until coated.
Melt butter in large frying pan add olive oil and saute chicken until done. Add flour and cook for a minute.  Stir in broth and use the liquid to scrape up anything that is sticking to the bottom of the pan. Add peppers and onion,  saute until tender.   Add the milk and stir.  Add the rest of the ingredients and simmer on low to thicken.
Toss sauce with noodles.

For a gluten free recipe use GF noodles and then omit flour and add some cornstarch to some of the broth and add as the mixture comes to a boil.