Irish but Not Irish
I love spicy foods, and over the years I have taken note of my favorite places to indulge in it. Ironically, the best spicy dish I ever had was from an Irish restaurant. For years and years my family and I loved getting the Spicy Blackened Cajun Chicken Pasta from The Rockcliff in Rocky River. That and a Guinness made an incredible meal with awesome leftovers.
Coincidentally, one of my new favorite specials they have at PJ McIntyre’s at Kamm’s Corner is their Cajun Chicken Pasta. Apparently, the Irish know how to serve that dish right. My brother and I each decided to try our hand at making this at home. Our attempts were spot on.
Cajun Chicken and Sausage Pasta
Makes 8 servings
Ingredients
- 1 box favorite Pasta ( I like linguine for this)
- 4-5 Boneless, Skinless Chicken Breasts
- 5 Italian Sauage links – sweet ones are a nice contrast to the spice.
- ½ cup Italian salad Dressing
- 1 cup of Cajun Spice — you can buy premade ones or make your own.
- 1 jar Pimento Peppers
- 2 medium Red Onions
- 4 tablespoons Olive Oil
- 2 jars of your favorite Alfredo Sauce
- ½ cup Asiago Cheese – shredded
- ½ cup Provolone Cheese – shredded
- 2 tablespoons Black Pepper
- 2 tablespoons Garlic salt
- 2 tablespoons Course Kosher Salt
Directions
- Take the chicken breast and trim them. Cut the breasts in half and then in half the other way so they are a little thinner. That way they don’t take as long to cook and they don’t get too black.
- Marinate them in Italian dressing for an hour to two.
- Then dry them off and coat them in a Cajun rub. Usually mix together spices and garlic and cayenne pepper and salt. Do a pretty thick rub.
- If doing sausage too, skip the marinade but use the rub
- Get the sausage out, use the Cajun rub on them, and let sit until room temperature.
- Grill the chicken over medium heat. The thick rub helps to blacken them.
- Add the sausages to the grill and heat until charred slightly.
- Cook the pasta. I like using linguine.
- Dice the red onion and drain the pimento peppers. Sweet and briny flavor tastes good.
- Sauté the veggies in a big skillet with garlic salt and pepper and olive oil.
- Once the veggies are soft, cut the chicken and sausage and add to the skillet. Then add Alfredo sauce and more Cajun spices and heat it through.
- Add some of the Alfredo to the noodles
You can add the noodles to the skillet or put them in a bowl and top with the meat and veggies.
Top it with a little more spice and some Asiago and Provolone cheese.
Serve with your favorite bread.
Enjoy.
