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¾ cup Cajun Cream Sauce (see
recipe)
6 ounces cubed cooked chicken ½ cup diced fresh tomato 2 tablespoons sliced green
onions
8 ounces cooked penne pasta,
warm
1 teaspoon chopped parsley
In a large skillet or medium saucepan, warm Cajun Cream Sauce over medium-high heat. When sauce is hot, stir in chicken, tomatoes and green onions. Add pasta and toss to coat pasta evenly. Garnish with parsley and serve. Serves: 2 Per serving: 423 calories (percent of calories from fat, 29), 33 grams protein, 40 grams carbohydrates, 2 grams fiber, 13 grams fat (6 grams saturated), 102 milligrams cholesterol, 845 milligrams sodium.
2 ¾ cups water, divided
¾ cup heavy cream
¾ cup half-and-half 5 tablespoons Lee Kum Kee Chili
Garlic Sauce
5 tablespoons white wine
3 ½ teaspoons celery salt 4 tablespoons vegetable base 2 teaspoons chopped garlic 1 teaspoon salt
¼ cup cornstarch
In a large saucepan, combine 2 1/2 cups water, cream and halfand-half over medium-high heat and bring to a simmer. Add chili garlic sauce, white wine, celery salt, vegetable base, garlic and salt.
In a small bowl, stir together cornstarch and remaining 1/4 cup water. Add to the hot mixture, stirring constantly until sauce thickens. Remove from heat when sauce has the consistency of a cream sauce.
Allow to cool and refrigerate until needed.
Can be made up to 3 days in advance. Makes: 4 cups
Per ¼ cup: 74 calories (percent of calories from fat, 73), 1 gram protein, 4 grams carbohydrates, trace fiber, 6 grams fat (3 grams saturated), 20 milligrams cholesterol, 516 milligrams sodium.