Used my wok with its lid, heavy whipping cream, used 1 cup less of the low sodium chicken broth because of the cream type - stirred pasta twice during 15 min. cook time for evenly cooked pasta , and made my own Cajun seasoning using ingredients listed in the beginning section of the article. Parmeson cheese: I used the aldis version of shredded parm that comes in a 5oz container. 15 min mark shook the whole thing evenly on top and covered until the 20 mark. When I took the lid back off, the cheese melted down pretty well. Then, immediately after turning off the heat, I stirred in the cheese, and the whole thing came together nicely. Really enjoyed this one!
