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chicken ala ron


6 tbsp butter or margarine
1 tbsp. oil
1- 3/4 lb. pkg. chicken tenders (sliced thin)
3 tbsp Bayou Cajun spice
1-large pkg. mushrooms (10 ounces) sliced
such as , white button, Portabella, shiitake etc.
1/2 cup white wine
1- package sweet Italian sausages
6 links or one pound (casings removed.)
1- cup heavy cream
1- small jar (7 ounces) red roasted peppers, drained and sliced thin
1-cup chicken broth
1 small onion, diced
2 tbsp garlic powder
1/2 cup fresh parsley, chopped
1'2 cup Parmesan cheese
16 ounces Penne, or Rigatoni pasta


Toss chicken tenders with the Bayou Cajun spice, shake off excess.
In a large skillet. Melt 2 tbsp butter or margarine.
Add chicken tenders, and cook till no longer pink inside, (5-6 minutes, )remove and set aside
In same skillet cook sliced mushrooms in 2 tbsp butter or margarine, when almost browned add wine and reduce to half, set aside.
In same skillet saute chopped onions in 2 tbsp. butter, or margarine, set aside.
Remove the sausage from the casings.
In same skillet cook the sausage in a the oil, breaking apart, til browned.
In the same skillet, to the sausage add, mushrooms, chicken tenders, broth, heavy cream, parsley, onions, red roasted peppers, garlic powder, and cheese, mix well
Cook pasta to pkg directions.
Add cooked pasta to 6 large bowls ladle mushroom mixture over pasta,



Nutritional Information Per Serving

no nutrition information available

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