This recipe should feed four adults!
The paprika is on the left, the garlic is in the middle and the red pepper is on the right. Paprika is a spice with a lot of flavor, but not a lot of heat. The heat comes from the red pepper, and I use it sparingly. However, please add as little or as much as you want. The more you add, the spicer it will be. If you are using fresh garlic, you want to add it to the veggies in the saute pan, so it will get cooked. If you add it to the sauce it will be too raw when you eat! Also, fresh pasta really soaks up sauce, so if you like it SAUCY then you might want to use two containers of the sauce.
Do you have water boiling? Well, get it going! Salt your water and get the pasta in. Fresh pasta cooks up in about half the time of traditional pasta, so if you are really in a hurry, it will save you time. But, this recipe also will work fine with whatever pasta you choose.
One last thing I sprinkle on top is ground nutmeg. I know it sounds weird, but nutmeg is subtly spicy and adds a nice flavor to any cream based sauce. Leave it out, and the pasta will taste fine. Add it, and the pasta will come alive. No, not really...but it does add a nice layer of flavor.
Pasta is a quick cooks best friend and the possibilites are endless. This works well as a Primavera Pasta if you lose the fajita chicken, paprika and red pepper. My mom suggested adding squash and zuccini, but I wasn't up to chopping all those vegetables. Also, a bite sized pasta like penne or farfalle (bowties) would make it easier for kids to eat.
Check back next month for another semi-homemade meal from this Sandra Lee Wannabe!
(I am Sissy, and I am living Out on a Limb!)