Cajun Chicken With Bell Peppers Food

CAJUN CHICKEN WITH BELL PEPPERS

Steps:

• Combine all seasoning ingredients in a small bowl. Mix to combine.
• Preheat oven to 375 F.
• Place thinly sliced bell peppers on the bottom of the casserole dish.
• Place chicken breasts on top (so that the peppers will cook underneath the chicken).
• Generously sprinkle Cajun seasoning all over the chicken breasts. You don't have to use all the seasoning. Top with minced garlic.
• Top each chicken breast with 2 slices of cream cheese.
• Top with shredded cheddar cheese.
• Bake the chicken uncovered at 375 F in the preheated oven for 20-30 minutes until the chicken is cooked through.
• Broil for 2 minutes, if desired.
• To serve, scoop the bell peppers from underneath the chicken. Place them evenly around the chicken and on top.

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 SAUSAGE, PEPPERS AND ONIONS

Steps:

• Take a large nonstick skillet and heat the oil using medium high heat. Add your chopped onion, lower the heat to medium/medium low, stir and cook until the onion begins to brown (this may take a while).
• Once the onions are browning add the sliced bell peppers, stir and cook until the bell peppers soften, about five to ten minutes. Add your sliced sausage and cook until the sausage begins to brown. When the sausage has browned a bit, add your garlic, stir and cook for just a minute or so, when you can smell the garlic cooking you are ready for the next step (be careful not to brown the garlic as it will become bitter).
• Add the spinach, oregano, cumin, Cajun seasonings, paprika, salt and pepper, stir your seasonings into the mixture (NOTE: depending on your Cajun Seasoning you may want to adjust the quantity, more if your seasoning is fairly mild, less if your seasoning is strong, I use Olde Westport Cajun which is a medium intensity, the seasoning mix can be purchased online).
• Cook for one minute, add the can of tomato sauce and stir well, when mixture begins to bubble lower heat and cook for 30 to 45 minutes, stirring every so often.
• Serve over rice or noodles. (I serve over Risotto).
• Enjoy : ).

CAJUN CHICKEN WITH THREE-PEPPER RELISH

Steps:

• Pour 1/2 cup of the marinade over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate 30 minutes.
• Meanwhile, mix peppers, celery, onion, garlic and lime juice until well blended; cover. Refrigerate until ready to serve.
• Preheat grill to medium heat. Remove chicken from bag; discard marinade. Grill 15 to 20 minutes or until cooked through, turning and brushing occasionally with the reserved 1/4 cup marinade. Serve with pepper relish.

CHICKEN AND BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• In a 9x13 rectangle pan, pour olive oil into bottom of pan. Place chicken on bottom, season with salt and pepper.
• Spread onion, garlic and bell pepper slices on top.
• Pour tomatoes over chicken and vegetables.
• Sprinkle with herbs, lemon juice, and salt and pepper to taste.
• Bake uncovered for 45-55 minute, till chicken is cooked through and peppers are very soft. Serve over rice or mashed potatoes.