The Crunchy Moose: Cajun Chicken Pasta

This recipe does use a habanero pepper. But mixed with the cream, it's actually not too terribly spicy. It does have a kick, don't get me wrong. But Ryan likes things spicy to a normal person's spicy level, and he thinks this recipe is the perfect spiciness. I, on the other hand, prefer things so spicy that it hurts, my eyes water, and my forehead sweats. But this recipe doesn't do that. If you are worried, just use a jalapeño. Or remove the seeds from the habanero (I leave them in).

A note about the cream: A couple months ago, I lost my local source of raw cow milk. Which I'm pretty disappointed about. Hopefully I will find a new source soon. Read my note about fat here.

From Cardo's Farm Project: Onion, Garlic, Patty Pan Squash, Green Onions
From Homestead: Chicken

Heat a couple tblsp butter on med-high heat. And boil a pot of salted water for pasta.

Dice your chicken in bite size pieces.

Season with Essence (spice mix, click link for info).

Add to pan with the butter.

Chop up your veggies. I did patty pan squash, garlic, and onion in olive oil (and salt & pepper) as our side item. I only used one of the squash because they were huge.

Adding olive oil to squash and onion.

Chop up lots of garlic. I used about 4-5 cloves for the chicken and about 2-3 cloves for the squash.

Adding a couple cloves of garlic to the squash.

Chop your habanero.

That's everything chopped. Onion, habanero, garlic, 2 tomatoes, green onions.

Now your meat is cooked. Remove it from the pan and set aside.

There's all the veggies with the reserved chicken.

Boil your pasta. I used linguine.

Add the onion and habanero to the skillet. I didn't need to add any extra butter. But add it if you need to. Also, turn on the burner for the squash at this time, on med-high.