Cheddars New Orleans Pasta With Alfredo Sauce Recipe 415 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

Steps:

• Directions:
• Cook penne according to package directions, drain and keep hot.
• Prepare the Alfredo Sauce below.
• Heat olive 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 directions
• Place butter, cream and garlic in a 4-qt. 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.