Creamy Cajun Chicken Pasta Vegetarian Chicken Food

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 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 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 PASTA | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cook pasta as per instructions on the pack with a little salt.
• Cook the chicken and onions in a few sprays of low calorie cooking spray over a medium heat for 3-5 minutes until the chicken starts to brown and the onions start to soften.
• Mix the cajun seasoning, paprika and Season All together, then add half of it to the pan.
• Stir and cook for a minute or so.
• Add the mushrooms, peppers and carrot. Cook for another minute.
• Add the cherry tomatoes and the chicken stock. Then add the remaining seasoning. Stir well.
• Cook for about 5 minutes, then add the rest of the vegetables. Stir and cook for another 5 minutes.
• In a large bowl (the bowl needs to be big enough to hold the pasta) mix the quark, spreadable cheese and eggs together until it is smooth, then add the chicken and veg mix. Stir well.
• Add the cooked pasta, then serve with some freshly ground black pepper and some grated 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.

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.

CREAMY VEGETARIAN CAJUN PASTA

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.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
• Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
• Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.
• Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Boil 6 cups of water in a large pot over high heat and cook the pasta according to the package directions. Drain the pasta, rinse with cold water (so it doesn't clump, can also toss a little olive oil on it to prevent clumping) and set aside.
• While the pasta is cooking, add the butter, olive oil and onion to a large pot over medium-high heat and cook for 3-4 minutes, or until the onion becomes translucent.
• Add the red bell pepper, garlic, Cajun seasoning, basil, paprika, ground black pepper, salt and cayenne pepper. Stir to combine and cook for 3 more minutes or until the bell pepper starts to become soft.
• Add the chicken and stir and cook for another 6-8 minutes or until the chicken is cooked through.
• Add the parmesan, heavy cream, cream cheese and chicken broth and stir and cook for 8-10 minutes or until the sauce starts to thicken and the cream cheese has fully melted.
• Add the cooked and drained pasta and stir to coat pasta with sauce. Cook for 2-3 minutes, then serve with freshly chopped parsley on top, if desired.

CREAMY CAJUN "CHICKEN" PASTA (VEGETARIAN CHICKEN)

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.

EASY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Halve the chicken breasts horizontally (resulting in two thin fillets) then season generously on both sides with the Cajun seasoning.
• Heat a large frying pan over medium-high heat. Add a splash of oil then add the chicken. Cook for a few minutes per side until golden brown and cooked through. Remove and set aside.
• By this time, the water should be boiling. Add the pasta and cook until al dente. Reserve 1 cup of cooking water before draining.
• In the same pan the chicken was cooked in, add the butter, onion and garlic. Cook for a few minutes until soft and translucent.
• Add the Cajun seasoning and stir into the onions. Pour in the cream and lemon juice then bring to a gentle simmer. Cook for a few minutes until the sauce thickens enough to coat the back of a spoon. Reduce the heat and add the Parmesan. Stir until the sauce is smooth then season to taste.
• Toss the drained pasta with the creamy sauce. Add a few tablespoons of pasta water. Stir to coat the pasta in the sauce, and add more water if you want it to be saucier. Feel free to add more grated Parmesan too. Slice the chicken thinly then add to the pasta.
• Serve topped with chopped parsley and extra Parmesan.

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:

• In a large skillet or Dutch oven pot (you will need a lid to cover the pot later), heat the olive oil and butter over medium-high heat.
• Once the butter is melted, add the chicken to the pan. Sprinkle salt and pepper over the chicken, then add the onion and bell peppers to the pan. Cook, stirring often, until the chicken is lightly browned and the veggies start to soften, about 6 minutes.
• Add the garlic and Cajun seasoning and cook, stirring, for 1 minute.
• Pour in the chicken broth and water. Stir, and scrape up any bits that are stuck to the bottom of the pan.
• Stir in the pasta and bring to a simmer. Reduce the heat to a medium simmer and cover. Cook, stirring occasionally, until the pasta is cooked to al dente, about 15-18 minutes. Almost all of the liquid should be absorbed by the pasta.
• Once the pasta is cooked, uncover the pan and turn the heat down to low. Stir in the Parmesan cheese, cream cheese and chopped spinach. Stir until the cream cheese melts and then remove from the heat. Serve.