Cajun Chicken Pasta

I don't get every recipe I make from Allrecipes.com or Kraft.com or from my Mother-in-law, although most of them I do. Every once in a while I'll find them in an advertisement for a particular item. For example, this recipe for Cajun Chicken Pasta came from a Sargento cheese ad, although I've made it without their cheese.

Not every recipe I try is a winner and then some are and I mess them up. This is one of those recipes. I first prepared this recipe back in...I can't remember and it really doesn't matter. It's been a while and I liked it the first time so I decided to make it again.

After cooking the pasta and cooking the chicken, I remembered that the last time I made it I felt like the amount of cajun seasoning the recipe called for didn't seem like enough, so I decided I'd double it. OOPS! Not a good idea on a couple of levels. First, deciding to double it was crazy. Maybe a tad more would've helped. Second, instead of adding a total of 4 TEAspoons, I used 4 TABLEspoons. Ya see my problem?

After preparing it almost according to the instructions and plating it up, photographing it and making sure it was still hot enough to be served, the family sat down to eat. BTW, I made myself a batch without chicken.

O.M.G. AWFUL! The salt content was enough to make your tongue fall off. I was wiping sauce off the pasta and trying to make it edible. My husband was so hungry he ate it even though he thought the salt was too much too. And, my son, who we're trying to get to eat new things, was told it was a PB&J night. I wouldn't let him near the stuff.

So...I will make this again after we have the sodium flushed from our bodies and next time I will follow the recipe exactly and if there's not enough seasoning, I'll just sprinkle a little on top.

Since I've made this before, I will recommend it, but I will not be adapting this recipe anytime soon!

http://www.sargento.com/recipes/1260/cajun-chicken-pasta/