In Jenna's recipe she uses Tony Cachere's Creole Seasoning. I love that stuff and I had NEVER thought to put it in pasta. Fantastic idea!
Jenna uses cream in her sauce and for that I substituted Laughing Cow Light Swiss Cheese. I was very pleased with how this substitution worked.
I also switched shallot for garlic and onion since that's what I had on hand. Here's what I did:
- 1 onion, chopped
- 6 garlic cloves, minced
- 8 chicken tenders, seasoned with salt, pepper and garlic powder
- 2 cans diced tomato
- 6 wedges laughing cow light swiss cheese (I think next time I will reduce this to 4, the sauce ended up a little too thick as it cooled)
- 2 tsp Tony Chachere's
- 4 servings uncooked spaghetti
- olive oil from misto sprayer
While onion is sauteing add 1 tsp of Tony Chachere's. I will be honest I didn't measure the seasoning I used the eye ball method and gave the onion a generous coating. When the onion is translucent add the minced garlic and saute a minute longer. Add tomatoes with their juices and bring to a simmer.
Add the cheese wedges and let them melt and bring the sauce back to a low simmer. Add more Tony Chachere's as needed.
|Yummy, simmering sauce|
My other fun from yesterday evening was my cool new martini glass.
This Week: -1.2
Have a fantastic Thursday!!