I love pasta. Spicy pasta, veggie pasta, cold pasta – you name it. Not too long ago, I made a Creole shrimp and grits dish that was TO DIE FOR. Or to live for…however you want to look at it. Actually just thinking about that meal is making my mouth water. It was that good. If you haven’t tried it yet, please visit the post and make it.

Anyway, preparing that dish called for making a Creole sauce, which consisted of butter, green onions, beer, Worcestershire sauce and garlic. The recipe yielded quite a bit of sauce. Since I didn’t want to waste it, I refrigerated it and used it as a base for a pasta at a later date. Ooooh, that was a good idea. I’m not going to ramble on much longer. It’s Friday and we’re all ready to start the weekend.

To try, you’ll need:

Creole sauce
Onion, chopped
Poblano pepper, chopped
1 garlic clove, minced
Butter
Heavy cream
Cooked chicken, shredded
Fettucini pasta (pasta of your choice), cooked

Saute the onion, pepper and garlic in butter until it softens.

Pour in Creole sauce and heavy cream. Stir, taste and adjust the seasonings. Add salt, pepper and whatever other seasonings you may like.

Allow the sauce to simmer for a few minutes then add in the chicken and the pasta. Toss to coat.

Add in chopped parsley and top with cheese, if desired.

There you have it, a really easy weeknight meal!