You want Cagney's Cajun Chicken Pasta recipe? You got it!
After I recently wrote about that mega-popular creation from the former Charleston restaurant, reader Gary Brown reached out to offer his insight on the beloved dish's fate.
"Your recent column mentioned Cagney's Cajun chicken pasta once being served at the Hilltop Market in South Charleston. Steve Cummings managed Cagney's after having managed the Steak & Ale across the river from downtown," he explained. "After Cagney's closed, he bought the Hilltop and started serving food there."
Gary said Steve would make his Cajun Chicken Pasta at Hilltop at least once a week - and it was indeed the same recipe that he used back at Cagney's. "But alas," he said, "Steve died last year after living in Florida for several years."
I was afraid his recipe may be gone, too, until a neighbor called to save the day.
"I have a recipe you may want," said Leah Bostic. "It's Cagney's Cajun Chicken Pasta."
SCORE!
Turns out she had a copy given to her by Jeff Hudnall, a former manager at Cagney's, and was happy to share it with us this week. (And the hefty dose of heavy cream it calls for doesn't surprise me a bit. I knew there was something that made that dish so rich and delicious.)
Thanks for sharing, neighbor.
See the recipe below.
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If you have tickets to attend this Saturday's inaugural "ON TAP!" craft beer festival at Capitol Market (like me!) you'll have the opportunity to sample a unique beer the folks at Charleston Brewing made specifically for this event.
Brewer Ryan Heastings created a special saison, which he has named "je ne sais quoi" for the French phrase for a quality that cannot be easily described or named. He says this beer "is indescribable, has a floral character and is a perfect easy summer drink."
Sounds good to me.
Saisons, which are sturdy farmhouse ales that were traditionally brewed in the winter to be consumed throughout the summer months, are enjoying a massive resurgence after nearly becoming an endangered style just a few years ago.
Saturday's event at Capitol Market offers a great opportunity to sip one yourself. To learn more, visit www.capitolmarketontap.com.
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Seems as if I'm not the only one who has had an "interesting" experience at Mary Lou's BBQ Kitchen.
After last week's review of that South Charleston restaurant ran, a reader who didn't leave a name shared this story:
"Your column about Mary Lou's being a little rough around the edges was a little ironic for our family, as we had just visited Mary Lou's for the first time the day before," she said.
"Although visit was really all we did. Around 4 p.m. we opened the door, walked in and found all the lights off and nobody there. After shouting "Hello" a few times we left. It was funny that as we walked out, we met a few people outside who asked us if they were open. I told them, 'Well, the door is but that was all.' Weird experience!"
Interestingly enough, I also tried to go back for lunch recently on a day they were supposed to be open, but the place was locked up tight. I later heard they were just late opening that day, so I'd advise folks to call before making a special trip down.
On a related note, readers Barb and Jerry said catching my article on Mary Lou's re-ignited their search to find a particular type of BBQ they haven't been able to find around these parts.
"We prefer minced BBQ rather than pulled, but have difficulty finding a really good one in this area. We find that as we travel farther south, the minced version is more popular and better tasting. Do you have an explanation?"
Unfortunately, I don't, but would just chalk it up to regional taste preferences, most likely. Anyone else have any insight?
Steven Keith writes an occasional food blog at blogs.wvgazettemail.com/foodguy. He can be reached at 304-380-6096 or by email at wvfoodguy@aol.com. You can also follow him on Facebook as "WV Food Guy" and on Twitter, Instagram as "WVFoodGuy."
¾ lb. linguine pasta
6 boneless, skinless chicken breast halves, sliced into thin strips
2 Tbsp. Cajun seasoning
¼ cup, plus 2 Tbsp. butter
3 green bell peppers, chopped
1 red bell pepper, chopped
12 fresh mushrooms, sliced
3 green onions, minced
4 ½ cups heavy cream
¾ tsp. dried basil
¾ tsp. lemon pepper
¾ tsp. salt
½ tsp. garlic powder
½ tsp. ground black pepper
¼ cup, plus 2 Tbsp. grated Parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.
Cook linguine for 8-10 minutes, or until al dente, then drain.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5-7 minutes. Add green and red bell peppers, sliced mushrooms and green onions, then cook for 2-3 minutes.
Reduce heat and stir in cream. Season sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguine with chicken and sauce. Sprinkle with grated Parmesan cheese before serving.
Serves 5-6.