Isn’t it strange how reuniting with old faces and places brings you back to the exact age you were when you first experienced everything? I recently returned from my 5 year college reunion at Brown and am not quite ready to let go of all those warm, nostalgic feelings. Perhaps it was when I googled the difference between an IRA and a 401-k this morning that I began to ache for the comforts of college that I once took for granted. I missed my usual morning latte from Blue State Coffee. I missed the aroma of indistinguishable spices eminating from the Indian thrift shop (still not sure how they made money). But most of all I missed the dinner rush at the Ratty.
Well, nostalgia tends to make me hungry this time it inspired me to recreate my favorite dining hall food: Spicy Cajun Chicken Pasta. I can’t quite explain what made it so comforting. Was it the perfect combination of creamy and hearty? Or was it the fact that I could have 5 servings in one sitting and still crave more? Or was it because over a bowl of this, the most stressful thing I had to worry about was who I would ask to my sorority formal? I’ll never know.
- 1 lb rotini pasta, cooked
- 1 lb chicken breast, sliced into 1 inch strips
- 1 bell pepper, chopped
- 2 tbsp butter
- 1/4 cup cajun seasoning
- 1 tbsp red pepper flakes
- 1 tbsp ground black pepper
- 1 cup grated parmesan cheese
- 1 1/2 cup heavy cream
- 1 tbsp flour
- In a large skillet, saute sliced chicken and red bell pepper in butter, cajun seasoning, red pepper flakes and ground black pepper until chicken is cooked, about 5-10 minutes.
- Add in grated parmesan, heavy cream, and flour. Mix thoroughly.
- Add in cooked pasta and let sit for 5 minutes.
- Feel free to add as much or as little red pepper flakes depending on your preferred spice level!