Last week, I ate the same thing nearly everyday for lunch: a modified version of Cajun Chicken Pasta. The recipe was modified because I didn’t have one of the key ingredients to making the sauce for the dish: cream. It was the evening time after work. The recipe is quick to make…if you have all the ingredients. I was comfortable: out of the work clothes and in my PJs for the evening. There was no way I was getting back into another outfit to go to the grocery store to spend $1 and some change on a small carton of heavy cream to make this one dish. It…just…wasn’t…gonna…happen.
Instead, I looked in my fridge and realized I had some creamy French salad dressing by Brianna’s that might work in a pinch. This particular salad dressing is a bit spicy. I opted to not add the heat factor in the original recipe, add the other seasonings, and poured a liberal amount of the creamy dressing over the chicken right near the end of the cooking time. It worked. And it worked like a charm.
In fact, I might have to make it like this in the future. It ended up making a really great lunch/dish. Along with the pasta, I brought steamed carrots. Simple, yet colorful with the tri-color pasta.
Be the bento everyone! A picture of today’s lunch will post this evening.