Cajun Chicken Linguine Food

CAJUN CHICKEN PASTA

Steps:

• 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.
• Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
• Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
• Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

CAJUN CHICKEN LINGUINE

Steps:

• Cut chicken into thin strips, or bite size pieces.
• Place chicken in bowl and coat with Cajun seasoning, refrigerate for at least 30 minutes.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Cook linguine according to box, drain and put into, skillet and toss with Parmesan cheese.

CAJUN CHICKEN PASTA

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

CAJUN CHICKEN FETTUCCINE

Steps:

• Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.

CAJUN CHICKEN AND SAUSAGE PASTA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
• Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut chicken and sausage into bite-size pieces.
• Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Melt butter in a large skillet over medium heat. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet. Stir to combine.
• Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth; pour into skillet and stir until sauce simmers and thickens, about 5 minutes. Toss cooked farfalle pasta into mixture until coated; season with additional Cajun seasoning and dried basil.

CAJUN CHICKEN & PASTA

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

RED LOBSTER CAJUN CHICKEN PASTA

Steps:

• Place chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
• In a large skillet over medium heat, saute.
• chicken in butter until almost tender, about 5 to 7 minutes.
• Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.

CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add linguine, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes.
• Add green bell pepper, red bell pepper, mushrooms and green onion; cook for 2 to 3 minutes.
• Reduce heat, and stir in heavy cream.
• Season the sauce with dried basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce.
• Sprinkle with grated Parmesan cheese.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

CAJUN CHICKEN AND LINGUINE

Steps:

• Heat large covered saucepot of salted water to boiling over high heat.
• Add pasta; cook as label directs.
• Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot.
• Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently.
• Transfer chicken to plate.
• In same skillet, heat remaining 1 tablespoon oil over medium heat.
• Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally.
• Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
• Drain linguine, reserving 1/2 cup cooking water.
• Return linguine to saucepot.
• Add cooking water and cream; heat to boiling over medium heat.
• Stir in onion mixture; heat through.
• Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.