Recipes: Creamy Cajun Chicken Pasta
By: Tina Divina
I just might be addicted to one pot recipes because who doesn’t love a good pasta dish!?! Tonight I wanted to make some good ole’ stick to your stomach pasta, I know I’ll regret it tomorrow, but my family will be happy tonight. I searched my favorite cooking websites because I wanted to do something a little different from the typical spaghetti or lasagna and wallah, I found “Creamy Cajun Chicken Pasta”!
The recipe sounded simple enough and I figured I would add my own little pizzazz to it.
Chicken Cajun Chicken Pasta
1 pound boneless, skinless chicken breasts, cut into small chunks
1 package (13 ozs) of Chicken Andouille Sausage (I used Trader’s)
3 tablespoons Cajun seasoning (I used McCormick’s Caribbean Jerk)
½ cup all purpose flour
6 tablespoons unsalted butter
2 tablesoons of olive oil
6 garlic cloves, chopped
1 sweet onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
12 ounces sliced mushrooms
1 cup organic chicken stock
2/3 cup heavy cream
1 ½ cup chicken broth
1 package whole wheat penne pasta, cook as directed
3 to 4 tablespoons fresh chopped cilantro
1 tsp salt
½ tsp coarse ground black pepper
1.First in a large bowl, toss the chicken with all of the Cajun seasoning, flour, salt and pepper.
2.In a large pot or skillet, heat the olive oil and butter, once sizzling hot, add the chicken and cook until crispy and brown, approx 15 mins.
3.Remove chicken from the pot and set aside.
4.Add two more tablespoons of butter and, mushrooms, garlic, onions and bell peppers. Sautee until tender, about 5-6 mins.
5.Increase the heat to medium-high and pour in chicken stock and whisk in the heavy cream. Bring to a boil then reduce heat to medium-low.
6.Add in the chicken and pasta to the pot. Salt and Pepper to taste. Sprinkle with cilantro and serve immediately.