CAJUN CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
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!
CREAMY VEGETARIAN CAJUN PASTA
I took a number of cajun pasta recipes and created my own version. Though we do eat meat, I love having meatless options so we always eat this vegetarian. :) Enjoy!
Provided by Chesska
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions.
- Heat oil over med-high heat and stir fry the red pepper, red onion and garlic to your liking.
- In a small sauce pan whisk together broth, milk and flour. Place over med-high heat stirring often until it begins to thicken.
- Once thickened, remove from heat and add Cajun seasoning, Parmesan and salt and mix well.
- Pour sauce over cooked linguine and mix well.
- Serve stir fried veggies over top of pasta.
25 EASY CAJUN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cajun dish in 30 minutes or less!
Nutrition Facts :
CREAMY CAJUN "CHICKEN" PASTA (VEGETARIAN CHICKEN)
I came up with this recipe in attempt to please my husband who is not keen on fake meats. We all loved this dish and I don't believe he realized that the strips were not real chicken breast. The 6 year old licked his plate - literally. So if you happened to grab a bag and are wondering what on earth to do with it.... give this recipe a try. I know you will love it!
Provided by NcMysteryShopper
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Add Cajun Seasoning to a medium sized bowl.
- Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
- In a large skillet over medium heat, sauté chik'n pieces in butter until heated through, about 2-3 minutes.
- Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
- Pour over hot pasta and toss,with Parmesan cheese.
Nutrition Facts : Calories 488.3, Fat 27.8, SaturatedFat 16.8, Cholesterol 94.7, Sodium 213.6, Carbohydrate 48.6, Fiber 3, Sugar 3.1, Protein 12.1
CREAMY CAJUN PASTA
An easy, one-pot recipe for Cajun pasta that comes together in less than 30 minutes with andouille sausage, peppers, onions, pasta, and a creamy, spicy sauce.
Provided by Kristen Chidsey
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large stock pan, heat the oil over medium-high heat. Add in sausage, peppers, and onions and saute until the onions begin to soften for about 3-5 minutes.
- Add in the garlic and saute for 1 minute longer.
- Add in stock, diced tomatoes, and Cajun seasoning and bring to a boil.
- Add in pasta, reduce heat to simmer, and cover with a lid. Cook for 10 minutes.
- Remove lid and add in cream cheese and stir into pasta. Cook until cream cheese has melted and pasta has finished cooking for about 5 minutes.
- Serve.
Nutrition Facts : Calories 367 kcal, Carbohydrate 39 g, Protein 19 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 89 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
QUICK CAJUN VEGETABLES
This is a snappy side dish that goes perfect with chicken or pork. It is so easy to make too.
Provided by Chrissy DeCosmo Fessler
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add broccoli and green beans. Simmer until vegetables are just tender, but still crunch, about 5 minutes. Drain.
- Melt butter in a large skillet over medium heat; cook and stir mushrooms until they begin to soften, about 1 minute. Add baby corn and continue to cook and stir until heated through, about 1 minute more. Stir broccoli and green beans into mushroom mixture; season with Cajun seasoning and toss with olive oil.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 7 g, Cholesterol 10.2 mg, Fat 6.3 g, Fiber 7.3 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 302.4 mg, Sugar 3.6 g
CAJUN VEGGIE PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
- Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
- Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
- Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
- Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.
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5/5 (1)Category Weeknight Meals, Dinner, Main DishServings 4-6Total Time 40 mins
- Bring a pot of salted water to a boil. Add the pasta and cook as the package directs for al dente.
- Drain the pasta. Meanwhile, heat 1 tablespoon each olive oil and butter in a large cast-iron skillet over high heat.
- Let the peppers sit a few seconds so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
VEGAN CAJUN PASTA – SKINNY SPATULA
From skinnyspatula.com
Reviews 51Calories 288 per servingCategory Pasta
- Bring a large pot of water to a boil and cook the pasta according to the instructions on the package. Reserve some pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and fry the red pepper for 5-6 minutes on medium heat until slighlty roasted.
- Add the spring onion and continue to cook for 1-2 minutes. Stir in the tomato paste and cook for another minute. Add all the spices, stir to combine, and cook for another minute until fragrant.
- Stir in the corn and coconut milk and allow it to heat through. When the sauce has thickened, stir in the cooked pasta and add a bit of pasta water to get your preferred consistency. Season to taste and serve with extra spring onions on top if you like.
CREAMY CAJUN VEGGIE PASTA - GATHERED NUTRITION
From gatherednutrition.com
Reviews 5Category LunchServings 4-6Total Time 35 mins
- 1. Start by making the pasta according to the directions on the box. Be sure to reserve ¼ cup of the pasta water just before straining!
- 2. While the pasta is boiling, cook the cauliflower and bell pepper. Heat a large skillet over medium heat with the avocado oil. Sauté the veggies until soft and slightly browned, 5-7 minutes.
- 4. Once the cauliflower and bell pepper are soft, stir in the green onion, then reduce heat to low. Stir in the tomatoes and the seasoning mix. Allow to heat on low for about 5 minutes, then stir in the yogurt and remove from heat.
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From girlandthekitchen.com
4.8/5 (6)Category PastaCuisine Italian AmericanTotal Time 20 mins
- In a large skillet or pot, add the olive oil, onions, peppers and red chili flakes. Cook over medium high heat until they start caramelizing nicely. About 7-10 minutes.
- Add in garlic, 1/2 of the chopped scallions and cajun spice. Combine so that everything is evenly mixed.
CAJUN VEGGIE PASTA - A DELIGHTFUL VEGETARIAN DISH WITH ...
From terryambrose.com
Cuisine AmericanCategory Main Course
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside. If using gluten-free pasta, shorten cooking time by 2 minutes.
- Meanwhile, heat 2 tablespoon each olive oil and butter in a large skillet over high heat. Add the green and red bell peppers and mushrooms (if using fresh). Sprinkle garlic and 2 teaspoons Cajun seasoning over the veggies. Brown/blacken veggies for 1-2 minutes.
- Stir the blackened veggies and add the remaining tablespoon of olive oil and butter. If using canned mushrooms, add to the hot skillet. Add the zucchini and another 2 teaspoons of Cajun seasoning. Cook, stirring, for an additional 1 to 2 minutes.
- Reduce the heat to medium-high. Pour in the broth and bring to a boil. Simmer for 5 minutes, scraping the bottom of the pan.
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- Cook until almost done. It’s better if they’re slightly under-cooked, as they’ll continue to cook while baking.
ONE-POT VEGAN CAJUN PASTA - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
5/5 (9)Total Time 25 minsCategory Dinner, Main CourseCalories 488 per serving
- In a large pan or pot, melt the vegan butter on medium heat. Saute the onions for 2-3 minutes, then add in the vegan chicken strips and cook until browned on both sides (about 6-8 minutes.)
- Pour in the pasta and vegetable stock. Bring to a boil on high heat, then reduce to a simmer. Cover and let simmer for about 11-13 minutes, or until the pasta is al dente.
- Turn the heat off. Mix in the tomato paste and cream cheese. Stir in additional vegetable stock if needed.
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5/5 (4)Total Time 25 minsCategory EntreesCalories 136 per serving
- Soak cashews overnight, if you do not have a high-speed blender. If you have a quality high-speed blender, soaking isn't necessary.
VEGAN CREAMY CAJUN PASTA - GOOD FOOD BADDIE
From goodfoodbaddie.com
Ratings 9Category Dinner, Lunch, Main CourseCuisine American, Gluten-Free, VeganTotal Time 30 mins
- Place the raw cashews in a small bowl. Bring 2 cups of water to a boil. Pour the boiled water over the raw cashews and let the cashews soak for at least 15 minnutes.
CAJUN ROASTED VEGGIES · EASY FAMILY RECIPES
From easyfamilyrecipes.com
Cuisine CajunTotal Time 25 minsCategory Side DishCalories 61 per serving
- Drizzle olive oil over veggies and toss to coat. Sprinkle the cajun seasoning evenly. Toss veggies until evenly coated with oil and seasoning.
1 POT VEGAN CREAMY CAJUN PASTA - THE VEGAN 8
From thevegan8.com
5/5 (33)Category Main CourseCuisine American, Cajun, VeganCalories 292 per serving
- Add the bell pepper and ONLY 1/4 cup of the water and a pinch of salt to a large deep pan over medium heat and cook for 5 minutes.
- While the bell peppers are cooking, in a large bowl, combine the almond milk, remaining 3/4 cup water, almond butter, soy sauce, liquid smoke (if using) and salt and whisk until really smooth. Make sure the almond butter is mixed thoroughly and not chunky.
- Stir the Cajun seasoning into the pan of bell peppers for about 30 seconds to toast them and release their aroma.
CAJUN PASTA RECIPE [VEGAN, GF ... - CONTENTEDNESS COOKING
From contentednesscooking.com
4.6/5 (36)Total Time 15 minsCategory Dinner, LunchCalories 359 per serving
- First cook your favorite pasta according the package directions. The actual time will vary a bit depending on your used pasta shapes. While pasta is cooking heat a pan or pot with a bit of oil, vegan butter, or just vegetable broth for oil free cooking.
- Start with optional onions, bell peppers, minced garlic, and fry all for 3 minutes. After that add optional sliced mushrooms.
- Finally make the cajun pasta sauce. Just add chopped tomatoes, black beans, and coconut milk to the same pan. Season with cajun seasoning, salt, pepper and again optional smoked paprika if you like. Cook for an additional 5 minutes, drain pasta and mix with cajun sauce. Serve on a plate or in bowls, enjoy.
CREAMY VEGAN CAJUN PASTA - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (8)Total Time 45 minsCategory EntreeCalories 593 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
- While the pasta cooks, place a large skillet over medium heat. Once the skillet is hot, add the sausage.
- Cook the sausage for about 5 minutes, flipping occasionally, until browned. Remove the sausage from the skillet and transfer it to a plate.
- Melt the butter in the skillet, then add the onions, red bell peppers, and green bell peppers. Sweat the veggies for about 10 minutes, until they begin to soften.
CAJUN CHICKEN PASTA - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Main Dish, PoultryServings 6Total Time 25 mins
- Drain when pasta is still al dente; do not overcook!Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces.
- Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
VEGAN CREAMY CAJUN PASTA WITH BREADED TOFU - VEGAN RICHA
From veganricha.com
Ratings 24Calories 419 per servingCategory Main Course
- Breaded tofu: Mix the soy sauce, herbs, spices, cornstarch, lime in a shallow bowl. Coat each slice of the Tofu and let is sit to marinate for 10-15 mins. Meanwhile prep the sauce(below).
- In another shallow bowl mix breadcrumbs, onion flakes. Coat each tofu slice in the breadcrumb mixture, Then pan fry in a regular skillet or grill skillet over medium-high heat for 4 to 5 mins each side, or bake for at 400 deg F (205 C) for 25 mins. Slice into half inch slices.
- Make the Cajun Cream Sauce: Heat oil in a large skillet over medium heat. Add garlic and cook for a few seconds, add onion and mix and cook for half a minute. Add bell pepper and mushrooms and a good pinch of salt and cook until golden.
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