CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston!
Provided by Busters friend
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
- Add all the rest of the ingredients to the pot and stir to blend.
- The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
- Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
- When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
- Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.
Nutrition Facts : Calories 614.9, Fat 41.9, SaturatedFat 11.2, Cholesterol 172.5, Sodium 774.2, Carbohydrate 13.4, Fiber 3.6, Sugar 7.4, Protein 45.3
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