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    You are in: Home / Community Forums / Cooking Q & A / Question:Creamy Cajun Chicken Pasta
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    Question:Creamy Cajun Chicken Pasta

    Sun Sep 30, 2012 2:09 pm
    Newbie "Fry Cook" Poster
    Creamy Cajun Chicken Pasta

    I'm thinking about serving this for my rehearsal dinner, has anyone had any luck with making it before hand, freezing it and then thawing it out and warming the sauce up to serve?

    Sun Sep 30, 2012 2:21 pm
    Forum Host
    I would make the chicken without the cream to freeze it. When reheating it add the cream. I would not freeze the pasta at all - that should be cooked fresh while you reheat the chicken.
    Sun Sep 30, 2012 4:09 pm Groupie
    There's no reason not to freeze the pasta if you want to. Just drop it into boiling water for a minute or so to reheat, then drain and serve as usual.
    Koechin (Chef)
    Mon Oct 01, 2012 3:46 pm
    Forum Host
    You would still end up with a lot of last minute cooking.
    Why not look at some of the great chicken pasta casseroles on here that freeze well; Like "King Tanch Chicken' Or Chicken Spaghetti.Then just thaw and bake when needed.wave.gif
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