SECRETS SERVED: Creole Pasta
Looking for ways to keep warm and well fed on these winter months?
The Urban Grill Restaurant’s Executive Chef, Judd Eddy gives Megan Salois some hearty and healthy ideas. Find out why this place is Megan’s in-law’s favorite!
6- 16-20 Pealed & deveined shrimp
6oz Diced chicken breast
6oz Andouille sausage
4oz Jumbo lump crab meat
4oz diced tomato
3 cups Alfredo sauce
½ cup White wine
2oz Cajun seasoning
1½lb Penne pasta
Heat sauté pan on medium heat with a tablespoon of olive oil. Add shrimp and cook for 2 minutes. Add sausage, chicken and crab meat and cook for 2 min. Add tomatoes and 2 tablespoons of white wine. In a separate pan add Alfredo sauce, the remaining white wine and Cajun seasoning. Mix well then add sauce to other ingredients as well as the pasta. Toss and serve with shredded parmesan cheese as a garnish.
To find out more go to their website.