Creamy Cajun Chicken And Pasta For One Food

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.

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.

CREAMY CAJUN CHICKEN AND PASTA FOR ONE

Steps:

• Cook pasta according to directions.
• Dice chicken and remove all fat.
• Spray a small frypan with non stick spray and cook chicken until brown.
• Add cajun spice and cook for a couple minutes. You could also add the spice at the beginning of cooking the chicken.
• Add the cream and cornflour and stir until sauce thickens.
• Serve over cooked pasta and garnish with parmesan cheese, if desired.

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 water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
• Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
• In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
• In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
• Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
• Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

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.

CREAMY CAJUN CHICKEN WITH PASTA

Steps:

• Cook garlic in butter in 12 inch skillet over med. heat 30 seconds.
• Stir in chicken and seasoning mix.
• Cook until lightly browned, about 3 minutes.
• Stir in green onions, cook 1 minute more.
• Add cream, increase heat to high and boil until slightly thickened, about 2 minutes.
• Combine chicken mixture, pasta and parsley in serving bowl.
• Pass the Parmesan.

HEALTHIER CREAMY CAJUN CHICKEN AND PASTA

Steps:

• 1. Pound chicken to help with even cooking. Season with cajun seasoning. Saute chicken in some olive oil on medium heat until cooked thru and set aside.
• 2. Add some more olive oil to the pan and add the peppers and onion. Saute until desired doneness.
• 3. Set aside 1 Tbsp of condensed milk and pour the rest in with peppers. Season with cajun seasoning to taste. (I add then taste to see if it is hot/flavorful enough and add until I get to my desired heat/flavor). Bring to a boil.
• 4. Mix cornstarch and reserved condensed milk. Add to sauce and bring to a boil to thicken.
• 5. Slice chicken. Serve pasta with sauce over it and chicken on top.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender., Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with 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 1/2 of green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese. Garnish with remaining half of green onion.