Cajun Chicken Pasta
Tastes like it came from a restaurant.
Our family loves Cajun Chicken Pasta. Actually, we love all Cajun cuisine but this recipe ranks in the top ten. When we go out to eat at our favorite Cajun Grill restaurant this is usually the dish I order. So, I figured that I better learn how to make it at home before my my bank account shows zeros from eating at restaurants too often.
Some Like It Hot!
Cajun cooking isn't just about spicy food, it's about flavor. Your food doesn't have to burn your mouth to be delicious (although my brother would disagree with that statement), it just needs to have the right balance of flavors.
The main source of heat in this dish will come from the cayenne pepper in the seasoning you are using. Most store bought Cajun Seasoning will have different degrees of heat. Sometimes it is hard to tell how much until you get it home and use it. So if you have a seasoning that you are happy with then use it but if you don't, then we have provided a Cajun Seasoning Recipe that you can make yourself and lets you control the amount of heat.
Cajun Chicken
Ingredients:
2 boneless skinless chicken breast halves, cut into bite size pieces
2 teaspoons cajun seasoning (click here for cajun seasoning recipe)
2 tablespoons butter or margarine
1/4 green bell pepper sliced into strips
1 cup frozen peas (defrosted)
1/4 red bell pepper sliced into strips
1/2 pound of mushrooms
1 green onion, sliced
1- cup heavy cream or more if you like it extra creamy
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces Rigatoni pasta (cooked and drained)
Chopped Parsely
Grated parmesan cheese
Preparation:
Place chicken and Cajun seasoning in a ziploc plastic bag, shake to coat.
In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
Add peppers, mushrooms, peas and onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings continue cooking until hot.
Add cooked pasta and toss continue cooking until hot.
Sprinkle with Parmesan cheese and Parsely.
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