Cajun Chicken And Sausage Alfredo Food

CAJUN CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA

Steps:

• Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
• Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
• Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
• Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.

CAJUN CHICKEN SAUSAGE ALFREDO

Steps:

• In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and set aside.
• In a large skillet over medium heat, heat oil. Add red pepper and cook until slightly softened, about 5 minutes. Add chicken and cook until golden and cooked through, 6 to 8 minutes. Stir in sausage and cook until warmed through, about 2 minutes more. Season with salt, pepper and Cajun seasoning, then stir in RAGÚ Classic Alfredo Sauce.
• Bring sauce to a simmer and stir in cooked pasta to coat. Remove from heat and garnish with green onions.

CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE

Steps:

• Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate.
• Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
• Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's® or Best Foods® Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes.

SMOKED SAUSAGE CAJUN ALFREDO

Steps:

• Prepare pasta according to package directions; drain and set aside.
• Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
• Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken.
• Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.

CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA

Steps:

• Peel and devein shrimp; set aside.
• Cook fettuccine by following the package directions; drain and set aside.
• Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
• Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
• Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
• Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
• Gradually stir in chicken broth.
• Bring to boil over med-high heat, stirring frequently; boil 1` minute.
• Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
• Add in cheese cubes, sausage and shrimp; stir until cheese melts.
• Stir in green onions, parmesan cheese, and chopped fresh parsley.
• Serve over hot cooked fettuccine.
• For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.

CAJUN CHICKEN & SAUSAGE LASAGNA

Steps:

• Boil lasagna noodles. Cook noodles al dente, or firm to the touch. They will rip if the noodles are too soft.
• Cut the garlic, onion, and Andouille sausage into small pieces and set aside.
• Cut chicken breast into small pieces and toss in Cajun seasonings. Cook seasoned chicken in skillet along with chopped onion and garlic. Set aside after all has cooked.
• For alfredo sauce, melt butter in sauce pan over medium heat. Add heavy cream, garlic powder, black pepper, and sugar. Stir and simmer for about 15 minutes. Add parmesan cheese and cream cheese to mixture and stir often to make sure cheeses melt properly.
• Prepare layers: Smear spaghetti sauce (a few tablespoons) on bottom of 9x13 pan then 3 lasagna noodles. Next, smear spaghetti sauce (a few tablespoons) over noodles. Sprinkle half chicken mixture and 1 cup of mozzarella cheese.
• Add a new layer of 3 lasagna noodles then smearing a few tablespoons of Alfredo sauce. Sprinkle half Andouillé sausage and mozzarella cheese. Repeat layers by alternating chicken with spaghetti sauce with Andouille sausage with Alfredo sauce with three noodles in between the layers.
• Sprinkle remaining mozzarella cheese, basil and oregano on very top of the last noodles and bake covered for one hour at 350 °F.
• Once cooked, let lasagna set for about 15 minutes otherwise it will fall apart when you cut into it.Pour extra Alfredo and spaghetti sauce on top of each piece of lasagna before serving.

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.

CAJUN SAUSAGE ALFREDO

Steps:

• Cook and drain the pasta according to the instructions on the package. Meanwhile, slice the onion, bell peppers, and smoked sausage into bite sized pieces.
• Over medium-high heat, cook the sausage, garlic, onions and peppers in the olive oil for 5-6 minutes. or until the sausage is browned and the vegetables have softened.
• Add the Cajun seasoning and cream. Simmer for 4-5 minutes until the sauce begins to thicken.
• Add the parmesan and cooked pasta to the sauce. Heat through until the cheese has melted. Serve immediately.

CAJUN CHICKEN AND ANDOUILLE PASTA

Steps:

• Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
• In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
• Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
• Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
• Pour over hot pasta and toss with Parmesan cheese.

CAJUN CHICKEN LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
• Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
• Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

SLOW COOKER CAJUN CHICKEN ALFREDO

Steps:

• Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides.
• Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.
• Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees.
• Remove chicken from slow cooker and set aside to cool and slice.
• Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender.
• Once pasta is tender, stir in parmesan cheese, sliced chicken and additional salt and black pepper to taste.